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The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998-04)
Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ...
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
(Elsevier, 1995-01-01)
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations