The changes in black tea quality due to variations of plucking standard and fermentation time

By Okinda Owuor P.   Obanda M.  

Food Chemistry, Vol. 61, Iss. 4, 1998-04 ,pp. : 435-441

Elsevier

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Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration

By Owuor P.O.   Obanda M.  

Food Chemistry, Vol. 72, Iss. 3, 2001-02 ,pp. : 319-327

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Clonal variations in the response of black tea quality due to plucking standards

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Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

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The determination of optimum fermentation time in Turkish black tea manufacture

By Tufekci M.   Guner S.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 53-56

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