Factors influencing the caffeine content of black tea: Part 1—The effect of field variables
- 1 December 1982
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 9 (4) , 269-276
- https://doi.org/10.1016/0308-8146(82)90077-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The effect of temperature on enzyme activity during the fermentation phase of black tea manufactureJournal of the Science of Food and Agriculture, 1980
- Weather, Physiology and Seasonality of Tea (Camellia sinensis) Yields in MalawiExperimental Agriculture, 1979
- ESTIMATION OF CAFFEINE, THEOPHYLLINE AND THEOBROMINE IN PLANT MATERIALNew Phytologist, 1976
- The nutritional and therapeutic value of tea—a reviewJournal of the Science of Food and Agriculture, 1975
- The solubility of tea creamJournal of the Science of Food and Agriculture, 1975
- Studies on the ribonucleic acids of fresh and processed tea leavesBiochemical Journal, 1968