Effects of method of manufacture on the oxidation of polyphenols and chlorophylls

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dc.contributor.authorWickremasinghe, R.L.
dc.contributor.authorKirtisinghe, D.
dc.contributor.authorPerera, K.P.W.C.
dc.contributor.authorPerera, V.H.
dc.date.accessioned2015-06-19T04:09:50Z
dc.date.available2015-06-19T04:09:50Z
dc.date.issued1965
dc.identifier.citationTea Quarterly36(4)pp.167-171
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/173
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBiochemistry
dc.subjectTea
dc.subjectManufacture
dc.subjectConventional methods
dc.subjectRotorvane processing
dc.subjectClivemeare method
dc.subjectCTC method
dc.subjectPolyphenol
dc.subjectOxidation
dc.subjectChlorophylls
dc.subjectComparative study
dc.subjectTriacetidin
dc.subjectPhaeophytins
dc.titleEffects of method of manufacture on the oxidation of polyphenols and chlorophylls
dc.typeArticle

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