Relationship between the flavanol composition of fresh tea shoots and the theaflavin content of manufactured tea
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
1. Estimation of the market value of Central African tea by theaflavin analysis
2. Studies on the Mechanism of the Oxidation of Tea Leaf Catechins
3. The structures of the theaflavins of black tea
4. Isotheaflavin. A new black tea pigment
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