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Volumn 16, Issue 1 C, 2009, Pages 61-68

Optimization of withering time and fermentation conditions during the manufacture of black tea using a Response Surface Methodology

Author keywords

Black tea fermentation; Experimental design; Response Surface Methodology; Theaflavins; Thearubins; Total liquor color

Indexed keywords

DESIGN OF EXPERIMENTS; MANUFACTURE; REGRESSION ANALYSIS; SURFACE PROPERTIES;

EID: 79951638706     PISSN: 10263098     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.