Changes in the polyphenolic constituents of tea liquors during storage

Simple item page
dc.contributor.authorRoberts, G.R.
dc.contributor.authorRajasingham, C.C.
dc.date.accessioned2015-06-19T04:09:26Z
dc.date.available2015-06-19T04:09:26Z
dc.date.issued1981
dc.identifier.citationTea Quarterly50(2)pp.71-73
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/77
dc.publisherTea Research Institute. Thalawakele
dc.subjectFood Science
dc.subjectTea liquors
dc.subjectQuality
dc.subjectTaste evaluation
dc.subjectFood storage
dc.subjectAntioxidants
dc.subjectPreservatives
dc.subjectTheaflavin content
dc.titleChanges in the polyphenolic constituents of tea liquors during storage
dc.typeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
TQ-50(2)-71.pdf
Size:
150.78 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
0 B
Format:
Plain Text
Description:
Download

Collections

Tea Quarterly