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

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dc.contributor.authorWickremasinghe, R.L.en_US
dc.contributor.authorPerera, K.P.W.C.en_US
dc.contributor.authorPerera, V.H.en_US
dc.contributor.authorKanapathipillai, P.en_US
dc.date.accessioned2014-11-18T10:42:56Z
dc.date.available2014-11-18T10:42:56Z
dc.date.issued1966en_US
dc.identifier.citationTea Quarterly37(4)pp.232-235en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12696
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectBiochemistryen_US
dc.subjectTea flushen_US
dc.subjectClonal teaen_US
dc.subjectTea qualityen_US
dc.subjectPolyphenol levelen_US
dc.subjectVanillin-reacting polyphenolen_US
dc.subjectAmino-acid levelen_US
dc.subjectChlorophyll levelen_US
dc.subjectSeasonal variationen_US
dc.subjectChemical extractionen_US
dc.titleAnalysis of polyphenols , amino acids and chlorophy ii levels in tea at different seasonsen_US
dc.typeAen_US

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