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Home
TRI Publications
Journals
Tea Quarterly
Tea Quarterly
Permanent URI for this collection
https://dl-tri.nsf.gov.lk/handle/1/68
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search.filters.author.Perera, V.H.
2
search.filters.author.Perera, K.P.W.C.
2
search.filters.author.Wickremasinghe, R.L.
1
search.filters.author.Kanapathipillai, P.
1
search.filters.author.Kirtisinghe, D.
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search.filters.subject.Biochemistry
1
search.filters.subject.Amino-acid level
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search.filters.subject.Black tea
1
search.filters.subject.Chemical extraction
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search.filters.subject.Chlorophyll concentration
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1965 - 1966
3
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Author: search.filters.author.Perera, V.H.
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Item
The blackness of tea and the colour of tip
(
The Tea Research Institute. Talawakele
,
1966
)
Wickramasinghe, R.L.
;
Perera, V.H.
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Item
Analysis of polyphenols , amino acids and chlorophy ii levels in tea at different seasons
(
The Tea Research Institute. Talawakele
,
1966
)
Wickremasinghe, R.L.
;
Perera, K.P.W.C.
;
Perera, V.H.
;
Kanapathipillai, P.
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Item
Effects of method of manufacture on the oxidation of polyphenols and chlorophylls
(
The Tea Research Institute. Talawakele
,
1965
)
Wickremasinghe, R.L.
;
Kirtisinghe, D.
;
Perera, K.P.W.C.
;
Perera, V.H.
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