Browsing by Author "Perera, K.P.W.C."
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Item Analysis of polyphenols , amino acids and chlorophy ii levels in tea at different seasons(The Tea Research Institute. Talawakele, 1966) Wickremasinghe, R.L.; Perera, K.P.W.C.; Perera, V.H.; Kanapathipillai, P.Item Chemical changes during storage of black tea(Tea Research Institute. Thalawakele, 1972) Wickramasinghe, R.L.; Perera, K.P.W.C.Item Effect of ethephon, pure tea seed saponin, and partially purified tea root saponin on the growth of tea in the nursery and in the field(Tea Research Institute. Thalawakele, 1974) Wickremasinghe, R.L.; Perera, K.P.W.C.; Munasinghe, T.A.Item Effects of method of manufacture on the oxidation of polyphenols and chlorophylls(The Tea Research Institute. Talawakele, 1965) Wickremasinghe, R.L.; Kirtisinghe, D.; Perera, K.P.W.C.; Perera, V.H.Item Factors affecting quality strength and colour of black tea liquors(NSC:Colombo, 1973) Wickremasinghe, R.L.; Perera, K.P.W.C.Item Properties of tea polyphenol -oxidase(Tea Research Institute. Thalawakele, 1972) Perera, K.P.W.C.; Wickremasinghe, R.L.Item Studies on the quality and flavour of tea iii- gas chromatographic analyses of the aroma complex(The Tea Research Institute. Talawakele, 1968) Yamanishi, T.; Wickremasinghe, R.L.; Perera, K.P.W.C.