A simplified method for the rapid measurement of the degree of fermentation during tea manufacture

Roberts, G.R.Chandradasa, P.B.2014-11-182014-11-181982Tea Quarterly51(2)pp.67-71https://dl.nsf.gov.lk/handle/1/12560Food ScienceTea industryFermentationColour intensityA simplified method for the rapid measurement of the degree of fermentation during tea manufactureA