Changes in thearubigins fractions and theaflavins levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour. Submitted by drupal_dev on Mon, 03/15/2021 - 21:30 Publication Year 2004 Obanda, M.; Owuor, P.O.; Mang’oka, R.; Kavoi, M.M. Food Chemistry, 85, 163-173 (Elsevier).
