Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

Arabian Journal of Chemistry

Volumn 12, Issue 8, 2019, Pages 2411-2417

  Jabeen, Saiqa ^a   Alam, Sahib ^a   Saleem, Maria ^a   Ahmad, Waqar ^b   Bibi, Rukhsana ^c   Hamid, Farrukh S ^d   Shah, Hamid U ^a  

^a THE UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

^c HAZARA UNIVERSITY   (Pakistan)

^d National Tea Research Institute Shinkiari   (Pakistan)

Author keywords

Amino acids; Ash; Black tea; Fermentation; Mineral contents; Withering

Indexed keywords

ASHES; FERMENTATION; MANUFACTURE; MINERALS; MOISTURE;

BLACK TEA; CAMELLIA SINENSIS; CHEMICAL CONSTITUENTS; FREE AMINO ACIDS; MINERAL CONTENT; MINERAL ELEMENT; POTENTIAL SOURCES; WITHERING;

AMINO ACIDS;

EID: 85008486815     PISSN: 18785352     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.arabjc.2015.03.011     Document Type: Article

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