Near-infrared reflectance prediction of quality, theaflavin content and moisture content of black tea
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 27 (1) , 61-75
- https://doi.org/10.1016/0308-8146(88)90036-2
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Theaflavin analysis of black tea—Problems and prospectsFood Chemistry, 1985
- 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