Optimisation of withered leaf moisture during the...

International Journal of Food Science & Technology 2014 / 01 Vol. 49; Iss. 1

Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions

Sabhapondit, Santanu, Bhattacharyya, Pradip, Bhuyan, Lakshi P., Hazarika, Mridul, Goswami, Bhabesh Ch
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Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12299
Date:
January, 2014
File:
PDF, 622 KB
english, 2014
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