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

Author： Obanda M.   Owuor P.O.   Mang'oka R.   Kavoi M.M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.85, Iss.2, 2004-04, pp. : 163-173

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