Changes in tea shoots and made tea due to or during withering: A review

Journal of Food Science and Technology

Volumn 41, Issue 3, 2004, Pages 235-239

  Das, S K ^a   Tewari, V K ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Polyphenol oxidase; Polyphenols; Tea; Theaflavins; Thearubigins; Volatile flavour compounds; Withering

Indexed keywords

ALCOHOLS; AMINO ACIDS; BEVERAGES; BIOCHEMISTRY; CARBOHYDRATES; COMPOSITION; ENZYME KINETICS; FLAVORS; FOOD PRESERVATION; OXIDATION; QUALITY CONTROL; ROLLING; VOLATILE ORGANIC COMPOUNDS;

POLYPHENOL OXIDASE; POLYPHENOLS; TEA; TEA SHOOTS; THEAFLAVINS; THEARUBIGINS; VOLATILE FLAVOR COMPOUNDS; WITHERING;

FOOD PROCESSING;

CAMELLIA SINENSIS;

EID: 10044222224     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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