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Changes in Physicochemical, Biochemical and Microbiological Quality Parameters of Green and Black Tea during StorageBy Gargi Saha, Sudeshna Shyam Choudhury, Biswajit Bera, P.Mohan Kumar, Pritam Biswas, Sumoyee Mukherjee
Abstract: The shelf life of different packaged tea is very important concern of tea industry. Thealuminium packaging is better than any other packaging to determine best before use. Thusdifferent times are applicable for both green and black tea to keep their physicochemical,biochemical and microbiological parameters. The rate decrease of quality parameters(according to FSSAI regulation) are higher in Green tea (sharp changes started from 3 rdmonths) than Black tea (gradual changes) in …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 26–31 Read article →