FACTORS INFLUENCING THE CAFFEINE CONTENT OF BLACK TEA .2. THE EFFECT OF PRODUCTION VARIABLES

被引：13

作者：

CLOUGHLEY, JB

机构：

来源：

FOOD CHEMISTRY | 1983年 / 10卷 / 01期

关键词：

D O I：

10.1016/0308-8146(83)90038-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：25 / 34

页数：10

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CLOUGHLEY, JB
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[3] THE EFFECT OF FERMENTATION TEMPERATURE ON THE QUALITY PARAMETERS AND PRICE EVALUATION OF CENTRAL AFRICAN BLACK TEAS
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[4] STORAGE DETERIORATION IN CENTRAL AFRICAN TEA - CHANGES IN CHEMICAL-COMPOSITION, SENSORY CHARACTERISTICS AND PRICE EVALUATION
CLOUGHLEY, JB
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (12) : 1213 - 1223
[5] THE EFFECT OF TEMPERATURE ON ENZYME-ACTIVITY DURING THE FERMENTATION PHASE OF BLACK TEA MANUFACTURE
CLOUGHLEY, JB
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (09) : 920 - 923
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