Characterization of anthocyanins in Kenyan teas : Extraction and identification

@inproceedings{Kerio2011CharacterizationOA,
  title={Characterization of anthocyanins in Kenyan teas : Extraction and identification},
  author={L. C. Kerio and Francis Nyamu Wachira and John Kanyiri Wanyoko and Moses Rotich},
  year={2011}
}
0308-8146/$ see front matter 2011 Published by doi:10.1016/j.foodchem.2011.08.005 ⇑ Corresponding author at: Tea Research Foundat 20200 Kericho, Kenya. Tel.: +254 0722 644279; fax: + E-mail address: fwachira@yahoo.com (F.N. Wachir Characterization and quantification of anthocyanins in selected tea cultivars processed into black (aerated) and green (unaerated) tea products was carried out in this study. The anthocyanins were extracted from tea products processed from a number of newly bred… CONTINUE READING

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