Effect of tea processing methods on biochemical composition and sensory quality of black tea (Camellia sinensis (L.) O. Kuntze): A review
July 2019 - Vol 11 Num. 6
Final quality of black tea depends mainly on the chemical composition of the raw tea leaves. Various plucking methods have direct effect both on yield and quality in different cultivated variety and environments. Different literature reports indicated that polyphenols, caffeine, essential oils and amino acids are...
July 2019
Effect of tea processing methods on biochemical composition and sensory quality of black tea (Camellia sinensis (L.) O. Kuntze): A review
May 2019
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