Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea

The first step of green tea manufacture involves enzyme deactivation by heat application. The present study investigated the effects of various fixing and processing methods viz. steam-roasting (S-6), pan-firing (P-8), blanching (B-2), and CTC cuts after steam-roasting (S-CTC), on the bio-chemical p...

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Principais autores:	Biplab Adhikary, Bishwapran Kashyap, Bappaditya Kanrar, Romen C. Gogoi, Sam Varghese, Azariah Babu
Formato:	Artigo
Idioma:	Inglês
Publicado:	Maximum Academic Press 2024-01-01
Series:	Beverage Plant Research
Assuntos:	processing constituents quality green-tea biochemicals ctc orthodox
Acceso en liña:	https://www.maxapress.com/article/doi/10.48130/bpr-0024-0016
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