Studies on the quality and flavour of tea - the carotenoids

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dc.contributor.authorTirimanna, A.S.L.
dc.contributor.authorWickremasinghe, R.L.
dc.date.accessioned2015-06-19T04:09:52Z
dc.date.available2015-06-19T04:09:52Z
dc.date.issued1965
dc.identifier.citationTea Quarterly36(3)pp.115-121
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/184
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBiochemistry
dc.subjectTea
dc.subjectLeaves
dc.subjectPigments
dc.subjectCarotenoids
dc.subjectExtraction
dc.subjectQuality
dc.subjectFlavour
dc.subjectThin layer chromatography
dc.subjectXanthophyllus
dc.titleStudies on the quality and flavour of tea - the carotenoids
dc.typeArticle

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