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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
Martin Obanda, P.Okinda Owuor, Richard Mang’oka, Mutuku M. KavoiVolume:
85
Year:
2004
Language:
english
Pages:
11
DOI:
10.1016/s0308-8146(02)00183-8
File:
PDF, 355 KB
english, 2004