Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

Food Chemistry

Volumn 85, Issue 2, 2004, Pages 163-173

  Obanda, Martin ^a   Owuor, P Okinda ^a   Mang'oka, Richard ^b   Kavoi, Mutuku M ^c  

^a TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

^b Mabroukie Tea Factory   (Kenya)

^c KENYATTA UNIVERSITY   (Kenya)

Author keywords

[No Author keywords available]

Indexed keywords

BLACK TEA EXTRACT; THEAFLAVIN; THEARUBIGIN; UNCLASSIFIED DRUG;

ARTICLE; COLOR; CORRELATION ANALYSIS; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; HUMIDITY; REACTION TIME; REGRESSION ANALYSIS; SCORING SYSTEM; SPECTROPHOTOMETRY; STATISTICAL MODEL; STATISTICAL SIGNIFICANCE; TEA; TEMPERATURE DEPENDENCE;

CAMELLIA SINENSIS;

EID: 0347480505     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00183-8     Document Type: Article

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