Estimation of the market value of Central African tea by theaflavin analysis
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
1. Culture and Marketing of Tea, Oxford University Press, Oxford. 1956, 2nd edition.
2. In The Chemistry of Flavonoid Compounds ( ed.) Pergamon Press Ltd, Oxford. 1962, p. 468.
3. Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas
4. The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
5. The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
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