Changes in the polyphenolic constituents of tea liquors during storage

Files

TQ-50(2)-71.pdf (150.78 KB)

Date

Authors

Rajasingham, C.C.

Publisher

Tea Research Institute. Thalawakele

Keywords

Food Science, Tea liquors, Quality, Taste evaluation, Food storage, Antioxidants, Preservatives, Theaflavin content

Citation

Tea Quarterly50(2)pp.71-73

URI

https://dl.nsf.gov.lk/handle/1/12566

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