Effects of maceration method on the chemical composition and quality of clonal black
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 49 (1) , 87-94
- https://doi.org/10.1002/jsfa.2740490109
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Effect of plucking intervals on the chemical constituents of CTC black teas.Agricultural and Biological Chemistry, 1986
- The effect of process parameters on seasonal development of flavour in black teaJournal of the Science of Food and Agriculture, 1984
- Factors influencing the caffeine content of black tea: Part 1—The effect of field variablesFood Chemistry, 1982
- Black tea manufacture.Annals of Applied Biology, 1981
- Black tea manufacture.Annals of Applied Biology, 1981
- The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teasJournal of the Science of Food and Agriculture, 1980
- Comparison of the flavors of Chinese "Keemun" black tea and Ceylon black tea.Agricultural and Biological Chemistry, 1978
- Seasonal variations in the composition of the volatile constituents of black tea. Numerical approach to the correlation between composition and quality of tea aromaJournal of Agricultural and Food Chemistry, 1974
- Estimation of the market value of Central African tea by theaflavin analysisJournal of the Science of Food and Agriculture, 1972
- Flavor of Black TeaAgricultural and Biological Chemistry, 1968