Journal of Tea Science Research, 2024, Vol.14, No.5, 249-261 http://hortherbpublisher.com/index.php/jtsr 254 Figure 2 Response surface plots of interaction effects of fermentation time, temperature, and relative humidity on different Substance (Adopted from Hossain et al., 2012) Image caption: TF: Theaflavin (A, B, C); TR: Thearubigin (D, E, F); HPS: High Polymeric Substance (G, H, I); TLC: Total Liquor Color (J, K, L); TPC: Total Phenolic Content (M, N, O); TF:TR (P, Q, R) (Adopted from Hossain et al., 2012)
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