Optimization of Fermentation Time for Iranian Black Tea Production
The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2006-03-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.ijcce.ac.ir/article_8097_eda1a2ff7b938e9234bca0cb28c4e6d9.pdf |