Analysis of polyphenols , amino acids and chlorophy ii levels in tea at different seasons

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dc.contributor.authorWickremasinghe, R.L.
dc.contributor.authorPerera, K.P.W.C.
dc.contributor.authorPerera, V.H.
dc.contributor.authorKanapathipillai, P.
dc.date.accessioned2015-06-19T04:09:55Z
dc.date.available2015-06-19T04:09:55Z
dc.date.issued1966
dc.identifier.citationTea Quarterly37(4)pp.232-235
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/207
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBiochemistry
dc.subjectTea flush
dc.subjectClonal tea
dc.subjectTea quality
dc.subjectPolyphenol level
dc.subjectVanillin-reacting polyphenol
dc.subjectAmino-acid level
dc.subjectChlorophyll level
dc.subjectSeasonal variation
dc.subjectChemical extraction
dc.titleAnalysis of polyphenols , amino acids and chlorophy ii levels in tea at different seasons
dc.typeArticle

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