The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
- 1 January 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (1) , 19-25
- https://doi.org/10.1002/jsfa.2740150104
Abstract
No abstract availableKeywords
This publication has 11 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 chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured teaJournal of the Science of Food and Agriculture, 1964
- The Concept of Kind of TeaNature, 1961
- Plant phenolsJournal of Chromatography A, 1961
- Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teasThe Analyst, 1961
- The phenolic substances of manufactured tea. VIII.—Enzymic oxidations of polyphenolic mixturesJournal of the Science of Food and Agriculture, 1960
- The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual SubstratesJournal of the Science of Food and Agriculture, 1959
- The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallateJournal of the Science of Food and Agriculture, 1959
- The chemistry of tea manufactureJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentationJournal of the Science of Food and Agriculture, 1958