On the chemical basis of quality in black tea

Sanderson, G.W.2015-06-192015-06-191965Tea Quarterly36(4)pp.172-182https://dl-tri.nsf.gov.lk/handle/1/174AgricultureTeaChemical compositionQuality improvementFlavourAromaChemical analysisVolatile compoundsTheaflavinsThearubiginsFermentationPolyphenolsOn the chemical basis of quality in black teaArticle