The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 873-884

  Owuor, P Okinda ^a   Obanda, Martin ^a  

^a MASENO UNIVERSITY   (Kenya)

Author keywords

Brightness; Clonal tea; Colour; Flavan 3 ols; Kenya; Sensory evaluation; Theaflavins

Indexed keywords

EPIGALLOCATECHIN GALLATE; FLAVAN DERIVATIVE; THEAFLAVIN;

ARTICLE; BRIGHTNESS; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD QUALITY; HUMAN; NORMAL HUMAN; PREDICTION; SENSORY EVALUATION; TEA;

CAMELLIA SINENSIS;

EID: 33746114537     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.030     Document Type: Article

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