On the chemical basis of quality in black tea

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dc.contributor.authorSanderson, G.W.
dc.date.accessioned2015-06-19T04:09:51Z
dc.date.available2015-06-19T04:09:51Z
dc.date.issued1965
dc.identifier.citationTea Quarterly36(4)pp.172-182
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/174
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectAgriculture
dc.subjectTea
dc.subjectChemical composition
dc.subjectQuality improvement
dc.subjectFlavour
dc.subjectAroma
dc.subjectChemical analysis
dc.subjectVolatile compounds
dc.subjectTheaflavins
dc.subjectThearubigins
dc.subjectFermentation
dc.subjectPolyphenols
dc.titleOn the chemical basis of quality in black tea
dc.typeArticle

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