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Thearubigens formation

Maintenance of fermentation temperature at 15°C increases theaflavin levels whereas higher temperatures vary for thearubigen formation. Teas fermented at 15°C bring higher prices than those manufactured at 25 °C or... [Pg.69]

C.79 Higher temperatures also accelerate a decline in polyphenolase activity, whereas peroxidase activity remains high. This favors thearubigen formation at the expense of theaflavin.92... [Pg.70]

See other pages where Thearubigens formation is mentioned: [Pg.45] [Pg.63] [Pg.45] [Pg.63] [Pg.70] [Pg.78] [Pg.379] [Pg.645] [Pg.1531] [Pg.1532]

See also in sourсe #XX -- [ Pg.17 , Pg.269 , Pg.270 ]