STORAGE DETERIORATION IN CENTRAL AFRICAN TEA - METHODS OF REDUCING THE RATE OF THEAFLAVIN DEGRADATION

被引：9

作者：

CLOUGHLEY, JB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740321214

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1224 / 1228

页数：5

共 12 条

[1]

Bach A, 1930, BIOCHEM Z, V226, P482

[2] THE EFFECT OF PH MODIFICATION DURING FERMENTATION ON THE QUALITY PARAMETERS OF CENTRAL AFRICAN BLACK TEAS [J].

CLOUGHLEY, JB ;

ELLIS, RT .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (09) :924-934

[3] STORAGE DETERIORATION IN CENTRAL AFRICAN TEA - CHANGES IN CHEMICAL-COMPOSITION, SENSORY CHARACTERISTICS AND PRICE EVALUATION [J].

CLOUGHLEY, JB .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (12) :1213-1223

[4] THE EFFECT OF TEMPERATURE ON ENZYME-ACTIVITY DURING THE FERMENTATION PHASE OF BLACK TEA MANUFACTURE [J].

CLOUGHLEY, JB .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (09) :920-923

[5]

CLOUGHLEY JB, 1978, BIOCH SECTION REP TE, P104

[6]

DOUGAN J, 1978, G116 TROP PROD I REP, P54

[7] EFFECT OF PH, SODIUM-CHLORIDE AND SUCROSE OF HEAT INACTIVATION AND REACTIVATION OF PEROXIDASES IN CERTAIN FOODS [J].

GIBRIEL, AY ;

ELSAHRIGI, AF ;

KANDIL, SH ;

ELMANSY, HA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (03) :261-266

[8]

Hilton P.J., 1973, ENCY IND CHEM ANAL, P455

[9] SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH-PEROXIDASE [J].

LU, AT ;

WHITAKER, JR .

JOURNAL OF FOOD SCIENCE, 1974, 39 (06) :1173-1178

[10] CHEMICAL CHANGES OCCURRING DURING STORAGE OF BLACK TEA [J].

STAGG, GV .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (08) :1015-1034

← 1 2 →