Measurement of colour in tea infusions. II—Effects of methods of preparation on the colour of tea infusions
- 1 April 1965
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 16 (4) , 212-219
- https://doi.org/10.1002/jsfa.2740160407
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Measurement of colour in tea infusions. I.—Effects of tea composition on the colour of infusionsJournal of the Science of Food and Agriculture, 1965
- SOME PHYSICAL METHODS OF ASSESSING THE EFFECTS OF PROCESSING ON THE STRUCTURE AND PROPERTIES OF MILKInternational Journal of Dairy Technology, 1964
- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963
- An Investigation of the interactions between milk proteins and tea polyphenolsJournal of Chromatography A, 1963
- Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teasThe Analyst, 1961