The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa

Food Chemistry - Tập 97 - Trang 644-653 - 2006
P. Okinda Owuor1, Martin Obanda1, Hastings E. Nyirenda2, Nicholas I.K. Mphangwe2, Louwrance P. Wright3, Zeno Apostolides3
1Tea Research Foundation of Kenya, P.O. Box 820, Kericho, Kenya
2Tea Research Foundation (Central Africa), P.O. Box 51, Mulanje, Malawi
3Department of Biochemistry, University of Pretoria, Pretoria 0002, Republic of South Africa

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Food Chemistry

Tập 97

644-653

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