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Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour
(Elsevier, 2004-03-30)
Increase in coarser plucking standards significantly (P< 0.05) depressed levels of theaflavin
(TF; μmol/g), total colour and brightness (spectrophotometer) of black tea. But total
thearubigins (TR) TRSI, TRSII and ...
Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
(Elsevier, 2001-12-31)
The changes in theaflavins and residual catechin compositions, thearubigins TRSI and
TRSII, sensory characteristics of total colour, brightness and briskness of black tea were
investigated. It was demonstrated that the ...