The impact of pruning and time from pruning on quality and aroma constituents of black tea

Food Chemistry

Volumn 84, Issue 1, 2004, Pages 7-11

  Ravichandran, Ramaswamy ^a  

^a Regional Institute of Education   (India)

Author keywords

Aroma; Black tea; Pruning; Quality

Indexed keywords

BLACK TEA EXTRACT; CAROTENOID; FATTY ACID; LIPID; LIPOXYGENASE; POLYPHENOL; POLYUNSATURATED FATTY ACID; THEAFLAVIN; WATER;

AROMA; ARTICLE; BIOCHEMISTRY; ENZYME ACTIVITY; FOOD COMPOSITION; FOOD QUALITY; LIPID COMPOSITION; QUANTITATIVE ANALYSIS; SENSORY EVALUATION; TIME; TREE PRUNING;

CAMELLIA SINENSIS; FRAXINUS;

EID: 0142011039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00159-6     Document Type: Article

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