Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00631.x/fullpdf
Reference18 articles.
1. Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor
2. The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas
3. Proceedings of the phytochemical society
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