Anon. 2018. Application of Microwave Technology in Modern Tea Industry. Retrieved Jon 24, 2020, from http://www.ntbaler.com/news/application-of-microwave-technology-in-modern-12333307.html.
Adarsh M. K. and Devaraju R. 2017. Microwave energy and its application in food industry: A review. Asian Journal of Dairy & Food Research, 36 (1): 37-44.
Ceni, G.C., Baldissera, E.M., Primo, M.D.S., Antunes, O.A.C., Dariva, C. Oliveira, J.V. and Oliveira, D. 2009. Influence of Microwave Energy on Mate Tea Leaves. Food Technology Biotechnology, 47 (2) 221–226.
Chávez-Reyes, Y., Dorantes-Alvarez, L., Arrieta-Baez, D., Osorio-Esquivel, O., & Ortiz-Moreno, A. 2013. Polyphenol oxidase inactivation by microwave oven and its effect on phenolic profile of loquat (Eriobotrya japonica) fruit. Food and Nutrition Sciences, 4(09), 87.
Dmowski, P., & Ruszkowska, M. 2018. Equilibrium Moisture Content Importance in Safe Maritime Transport of Black Tea. TransNav: International Journal on Marine Navigation and Safety of Sea Transportation, 12(2):399-404.
Gulati, A. Rawat, R. Singh, B. and Ravindranath, S. D. 2003. Application of Microwave Energy in the Manufacture of Enhanced-Quality Green Tea. Journal of Agricultural Food Chemistry, 51, 4764-4768
Hatibaruah, D., Baruah, D.C. & Sanyal, S. 2012. Microwave Drying Characteristics of Assam CTC Tea (Camellia Assamica). Journal of Food Processing and Preservation, 1-5.
Huang, Y., Sheng, J., Yang, F. and Hu, Q. 2007. Effect of Enzyme Inactivation by Microwave and Oven Heating on Preservation Quality of Green Tea. Journal of Food Engineering. 78: 687–692.
Iranian National Standardization Organization. 2001. Tea - Preparation of liquor for organoleptic evaluation and testing. No.5608. (In Persian).
Iranian National Standardization Organization. 2006. Green and black tea – Determination of substances characteristic of green and black tea – Part 1: Content of total polyphenols in tea – Colorimetric method using Folin - Ciocalteu reagent. No.8986-1. (In Persian).
Iranian National Standardization Organization. 2014. Green Tea – Specification and Test Methods. No. 10768. (In Persian).
Karadağ, A., Avcı, N., Kasapoğlu, K.N. and BeraatÖzçelik , B . 2016. Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea. Czech Journal Food Science, 34,(5): 397–405. doi: 10.17221/5/2016-CJFS
Liyanage, A. C., Punyasiri, P. A. N., Bandara, U. B. S. & Mohamed, M. Z. 2003. Microwave Drying of Black Tea. Sri Lanka Journal of Tea Science, 68(2), 34-43.
Melican, N.J T. 2004. Processing Tea for Lower Cost and Better Quality. In: Tankariwala, N.F. Technical Session 2, Cost Reduction in Factory, Chapter 11, 3(3&4): 63-71.
Osinboyejo, M. A., Walker, L. T., Ogutu, S. and Verghese, M. 2003. Effects of Microwave Blanching vs. Boiling Water Blanching on Retention of Selected Water-soluble Vitamins in Turnip Greens Using HPLC. Institute of Food Technologists Annual Meeting, Chicago, IL, July 15, 2003.
Pripdeevech, P. and Machan, T. 2011. Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chemistry, 125, 797–802.
Roofigari Haghighat, Sh. SafaeiChaeikar, S., Shokrgozar, A., Jalali, M., Mohebian, S., Cheraghi, K., Javadein, S. 2020 .Application of microwave energy for Poly Phenol Oxidase inactivation in green tea processing. Research Report. No. 59319. Tea Research Center. (In Persian).
Roshanak, S., Rahimmalek, M. & Goli, S.A. 2015. Evaluation of seven different drying treatments in respectto total flavonoid, phenolic, vitamin C content, chlorophyll,antioxidant activity and color of green tea (Camellia sinensisor C. assamica) leaves. Journal of Food Science and Technology, DOI 10.1007/s13197-015-2030-x
Tampson, R. D. 2000. Coffee and tea. Association of Official Agricultural Chemists, 30: 1-12.
Zarein, M., Samadi, S.H. &Ghobadian, B. 2015. Investigation of microwave dryer effect on energyefficiency during drying of apple slices. Journal of the Saudi Society of Agricultural Sciences, 14, 41–47.