Storage deterioration in Central African tea: Methods of reducing the rate of theaflavin degradation
- 1 December 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (12) , 1224-1228
- https://doi.org/10.1002/jsfa.2740321214
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Storage deterioration in Central African tea: Changes in chemical composition, sensory characteristics and price evaluationJournal of the Science of Food and Agriculture, 1981
- The effect of pH modification during fermentation on the quality parameters of central African black teasJournal of the Science of Food and Agriculture, 1980
- The effect of temperature on enzyme activity during the fermentation phase of black tea manufactureJournal of the Science of Food and Agriculture, 1980
- Effect of pH, sodium chloride and sucrose on heat-inactivation and reactivation of peroxidases in certain foodsJournal of the Science of Food and Agriculture, 1978
- SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH PEROXIDASEJournal of Food Science, 1974
- Chemical changes occurring during the storage of black teaJournal of the Science of Food and Agriculture, 1974
- Kinetics of unfolding and refolding of proteinsJournal of Molecular Biology, 1973