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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
(Elsevier, 2004-03-30)
Increase in coarser plucking standards significantly (P< 0.05) depressed levels of theaflavin
(TF; μmol/g), total colour and brightness (spectrophotometer) of black tea. But total
thearubigins (TR) TRSI, TRSII and ...