Comparative assessment of the quality of commercial black and green tea using microbiology analyses

Author:

Carraturo Federica,De Castro OlgaORCID,Troisi Jacopo,De Luca Adriana,Masucci Armando,Cennamo Paola,Trifuoggi Marco,Aliberti Francesco,Guida Marco

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Reference47 articles.

1. Zhao ZJ, Tong HR, Zhou L, Wang EX, Liu QJ. Fungal colonization of Pu-erh tea in Yunnan. J Food Safety. 2010;30:769–84.

2. Dugar K. Tea processing techniques and classification of tea. Tea Stories. Still Steeping. The Teabox Blog. 2016. https://tea101.teabox.com/tea-processed-classified/ . Accessed 16 Dec 2016.

3. Le GC. The Varieties of Formosa Oolong. The Art Of Tea Magazine 1. 2016. http// http://www.artoftea.com/ . Accessed 10 Dec 2016.

4. Lund B, Baird-Parker AC, Gould GW. The microbiological safety and quality of food. Gaithersburg: Aspen Publishers, Inc; 2000. p. 960–4.

5. American Herbal Product Association (AHPA). Recommended microbial limits for botanical ingredients (in colony-forming units (CFU)/g). 2016. http://www.ahpa.org/Portals/0/PDFs/Policies/14_0206_AHPA_micro_limits_comparisons.pdf . Accessed 16 Dec 2016.

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