Effects of brewing temperature and duration on quality of black tea (Camellia sinensis) and equal (50:50) combination of bush tea (Athrixia phylicoides DC.) and black tea.
Year: 2010
Type: dissertation
Author: Shonisani Negukhula
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2278159720