(Q58424366)

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Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf

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Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf (English)

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Martin Obanda

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P Okinda Owuor

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2

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language of work or name

English

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publication date

December 1995

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published in

Journal of the Science of Food and Agriculture

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volume

69

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issue

4

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page(s)

529-534

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cites work

Changes in the chemical composition and quality of black tea due to plucking standards

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https://api.crossref.org/works/10.1002%2FJSFA.2740690418

retrieved

21 January 2018

A model for predicting black tea quality from the carotenoid and chlorophyll composition of fresh green tea leaf

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COCI

reference URL

https://opencitations.net/index/api/v1/citations/10.1002/JSFA.2740580205

retrieved

23 March 2024

Effect of plucking intervals on the chemical constituents of CTC black teas.

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12 April 2024

https://opencitations.net/index/api/v1/citations/10.1271/BBB1961.50.1039

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DOI

10.1002/JSFA.2740690418

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(Q58424366)

Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf

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