Table 2 - uploaded by Anupma Sharma
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In view of the large variation in tea quality, this study aims to fingerprint the best quality of Indian orthodox black tea depending upon the production region, variation of seasons, mechanical grading and processed with altering fermentation timings. HPLC method reported by us earlier has been adapted to separate biochemical constituents in vario...
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... black tea samples were collected from three regions of the country (northern, eastern and southern); Kangra, Darjeeling and the Nilgiri valley. The average amounts (% w/w) of catechins, GA and caffeine calcu- lated aer peak area calculations of HPLC chromatograms [ESM_2 in the ESI †] of the tea infusions are given in Table 2. From this study it was observed that the level of catechins was highest in the Kangra region followed by Darjeeling and lowest in Nilgiri. ...
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