The effect of drying on black tea quality

Journal of the Science of Food and Agriculture

Volumn 81, Issue 8, 2001, Pages 764-772

  Temple, S J ^a,d   Temple, C M ^a,d   Van Boxtel, A J B ^b   Clifford, M N ^c  

^a Tea Res Foundation Central Africa   (Malawi)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF SURREY   (United Kingdom)

^d NONE   (United Kingdom)

Author keywords

Drying; Fiuidized; HPLC; Tea; Thearubigens

Indexed keywords

DRYING; FLUIDIZED BED REACTOR; FOOD PROCESSING; FOOD QUALITY; HEAT TREATMENT; HIGH TEMPERATURE; PROCESS OPTIMIZATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEA; THERMOSTABILITY; THIN LAYER CHROMATOGRAPHY; TIME;

EID: 0035011156     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.881     Document Type: Article

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