Variations in Theaflavin and Thearubigin During Fermentation Time and their Effects on Brightness and Total Color in Black Tea

Variations in Theaflavin and Thearubigin During Fermentation Time and their Effects on Brightness and Total Color in Black Tea

Variations in theaflavin and thearubigin content during fermentation and the effects of these variations on brightness and total color in black tea were evaluated at the Tea Research Center in Lahijan in the year 2004.  Percentages of theaflavin (TF), thearubigin (TR), total color and brightness wer...

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Bibliographic Details
Main Authors: R. Hojat Ansari, M. Hasanpour Asil, A. Hatamzadeh, B. Rabiei, S.H. Roofigari haghighat
Format: Article
Language:fas
Published: Isfahan University of Technology 2008-04-01
Series:Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī
Subjects:
Black tea
Fermentation time
Theaflvin
Thearubigin
Brightness
Total color
Online Access:http://jcpp.iut.ac.ir/article-1-820-en.html

Internet

http://jcpp.iut.ac.ir/article-1-820-en.html

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