The phenolic substances of manufactured tea. X.—the creaming down of tea liquors
- 1 October 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (10), 700-705
- https://doi.org/10.1002/jsfa.2740141003
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963
- The chemistry of tea manufactureJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substancesJournal of the Science of Food and Agriculture, 1957
- The fermentation process in tea manufacture. 10. The condensation of catechins and its relation to the chemical changes in fermentationBiochemical Journal, 1949
- Acid-producing mechanisms in minced leavesBiochemical Journal, 1945
- Methods for the volumetric estimation of tea tannin in green-leaf and black tea. A new alkaline permanganate methodBiochemical Journal, 1940
- The fermentation process in tea manufactureBiochemical Journal, 1939