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Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

Tanmoy Samanta, Vijayakumar Cheeni, Shrilekha Das, Amrita Roy, Bijoy Chandra Ghosh, Adinpunya Mitra

Journal of Food Science and Technology · 2013 · 110 citations · 22 references

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22

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

Jian‐Liang Lu, Lingyun Zhang, Shan Wu et al. · Food Chemistry · 2002 · 264 citations

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HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia

Lihu Yao, Yueming Jiang, Nivedita Datta et al. · Food Chemistry · 2003 · 177 citations

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Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

M. Obanda, P.O. Owuor, Richard Mang’oka · Food Chemistry · 2001 · 172 citations

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The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors

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Estimation of the market value of Central African tea by theaflavin analysis

P. J. Hilton, R. Ellis · Journal of the Science of Food and Agriculture · 1972 · 107 citations

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