Quantification of dynamic changes of sugars during the aeration/oxidation period of black tea processing: A Sri Lankan study
K. G. Nelum P. Piyasena, L.S.K. Hettiarachchi, E.N.U. Edirisinghe, A. A. B. Abayarathne, W.S. Jayasinghe
Topics & Concepts
SucroseFructoseAerationSugarBlack teaChemistrySri lankaFood scienceReducing sugarOrganic chemistrySouth asiaEthnologyHistoryTea Polyphenols and EffectsHeavy Metals in PlantsPhytochemicals and Antioxidant Activities