Studies on the quality and flavour of tea. the Polyphenols and low boiling volatile compounds

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dc.contributor.authorWickremasinghe, R.L.
dc.date.accessioned2015-06-19T04:09:53Z
dc.date.available2015-06-19T04:09:53Z
dc.date.issued1965
dc.identifier.citationTea Quarterly36(2)pp.59-63
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/189
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBiochemistry
dc.subjectTea
dc.subjectQuality
dc.subjectFlavour
dc.subjectPolyphenols
dc.subjectVolatile compounds
dc.subjectTheaflavin
dc.titleStudies on the quality and flavour of tea. the Polyphenols and low boiling volatile compounds
dc.typeArticle

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