Influence of steaming duration, chlorophyll-a and -b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensis L.) cultivars.
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DOI: 10.1002/jsfa.13763
Abstract: BACKGROUND The color of green tea is an important quality indicator. In recent years, shading of tea (Camellia sinensis L.) plants has been widely adopted for green tea production to enhance its green color and… read more here.
Keywords: tea; new tea; chlorophyll; tea shoots ... See more keywords