has been cited by the following article(s):
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[1]
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Influence of shading intensity on chlorophyll, carotenoid and metabolites biosynthesis to improve the quality of green tea: A review
Energy Nexus,
2023
DOI:10.1016/j.nexus.2023.100241
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[2]
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Temporal depletion of packaged tea antioxidant quality under commercial storage condition
Journal of Food Science and Technology,
2020
DOI:10.1007/s13197-020-04300-0
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[3]
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Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri
Akademik Gıda,
2019
DOI:10.24323/akademik-gida.613567
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[4]
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Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri
Akademik Gıda,
2019
DOI:10.24323/akademik-gida.613567
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[5]
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Agronomic Crops
2019
DOI:10.1007/978-981-32-9151-5_22
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[6]
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Next generation crop improvement program: Progress and prospect in tea ( Camellia sinensis (L.) O. Kuntze)
Annals of Agrarian Science,
2018
DOI:10.1016/j.aasci.2018.02.002
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[7]
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Use of water-treated black tea waste instead of wheat bran in laying hen diets
Revista Brasileira de Zootecnia,
2018
DOI:10.1590/rbz4720170309
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[8]
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On some biochemical physiognomies of two common Darjeeling tea cultivars in relation to blister blight disease
Archives of Phytopathology and Plant Protection,
2018
DOI:10.1080/03235408.2018.1522696
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