The determination of optimum fermentation time in Turkish black tea manufacture

Food Chemistry

Volumn 60, Issue 1, 1997, Pages 53-56

  Tüfekci, Mehmet ^a   Güner, Saadettin ^a  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; FERMENTATION; FOOD COMPOSITION; PLANT LEAF; TEA; TIME; TURKEY (REPUBLIC);

CAMELLIA SINENSIS;

EID: 0342617646     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00302-0     Document Type: Article

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