Effect of withering on the polyphenol oxidase level in the tea leaf
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (5) , 492-495
- https://doi.org/10.1002/jsfa.2740330515
Abstract
The level of polyphenol oxidase in tea leaf (Camellia sinensis) decreased on partial desiccation of the leaf during the withering process of black tea manufacture. However, sufficient activity remained, even after withering, to oxidise the available substrate in the leaf. The loss in activity due to desiccation was restored on rehydration.This publication has 4 references indexed in Scilit:
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