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The effects of altitude on the chemical composition of black tea

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dc.contributor.author Owuor, Philip O
dc.contributor.author Obaga, Samuel O
dc.contributor.author Othieno, Caleb O
dc.date.accessioned 2018-01-25T09:34:36Z
dc.date.available 2018-01-25T09:34:36Z
dc.date.issued 1990-01-01
dc.identifier.uri https://repository.maseno.ac.ke/handle/123456789/258
dc.description.abstract Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P= 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR)(except in clone TN 14-3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude. en_US
dc.publisher John Wiley & Sons, Ltd en_US
dc.title The effects of altitude on the chemical composition of black tea en_US
dc.type Article en_US


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