[HTML][HTML] Comparison of tea quality parameters of conventionally and organically grown tea, and effects of fertilizer on tea quality: A mini-review
KGNP Piyasena, LSK Hettiarachchi - Food Chemistry Advances, 2023 - Elsevier
Tea is the most consumed beverage in the world next to water. Organic tea manufacturing
has increased worldwide during recent decades owing to the benefits for human well-being …
has increased worldwide during recent decades owing to the benefits for human well-being …
A new approach to automation of black tea fermentation process with electronic nose
Sažetak Manufacturing of black tea is a complex process consisting of plucking, withering,
curling, fermenting, drying, determining of quality, and packaging stages. Nowadays, tea …
curling, fermenting, drying, determining of quality, and packaging stages. Nowadays, tea …
A machine vision system for estimation of theaflavins and thearubigins in orthodox black tea
Orthodox black tea quality depends upon the amount of certain organic compounds present
and out of these, theaflavins (TF) and thearubigins (TR) are the most important ones While …
and out of these, theaflavins (TF) and thearubigins (TR) are the most important ones While …
A new method for rapid detection of total colour (TC), theaflavins (TF), thearubigins (TR) and brightness (TB) in orthodox teas
Theaflavins (TF) and thearubigins (TR) are the important chemical compounds, which
contribute to the colour and brightness of tea liquor. Estimation of TF and TR in black tea is …
contribute to the colour and brightness of tea liquor. Estimation of TF and TR in black tea is …
Integrated determination of tea quality based on taster's evaluation, Biochemical characterization and use of electronics
The summation of the desirable/positive attributes comprising aroma/flavor, strength, colour,
briskness and character of infused tea leaves represent the quality of tea. Human experts …
briskness and character of infused tea leaves represent the quality of tea. Human experts …