The relationship between the chemical plain black tea quality parameters and black tea colour, brightness and sensory evaluation. Submitted by drupal_dev on Mon, 03/15/2021 - 21:14 Publication Year 2006 Owuor. P.O.; Obanda, M; Apostolides, Z.; Wright, L.P.; Nyirenda, H.E.; Mphangwe, N.I.K. Food Chemistry, 97, 644-653 (Elsevier).
