The chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured tea
- 1 January 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (1) , 14-19
- https://doi.org/10.1002/jsfa.2740150103
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The chemical basis of quality in tea. I.—analyses of freshly plucked shootsJournal of the Science of Food and Agriculture, 1964
- The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentationJournal of the Science of Food and Agriculture, 1958
- The fermentation process in tea manufacture. 12. The origin of carbon dioxideBiochemical Journal, 1952
- The fermentation process in tea manufacture. 10. The condensation of catechins and its relation to the chemical changes in fermentationBiochemical Journal, 1949
- The respiration and anaerobic fermentation of tea leaf and their relationship to tea fermentationBiochemical Journal, 1940
- The fermentation process in tea manufactureBiochemical Journal, 1939
- The fermentation process in tea manufactureBiochemical Journal, 1939