Browsing Department of Chemistry by Author "McDowell, Ian"
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Changes in theaflavin composition and astringency during black tea fermentation
McDowell, Ian; Owuor, Phillip O (Elsevier, 1994-01-01)Both theaflavins and sensory evaluations vary in a quadratic manner with fermentation duration in the process of black tea manufacture. The rate of formation of total (Flavognost) theaflavins varies with clones, and within ...