Studies on the quality and flavour of tea. the Polyphenols and low boiling volatile compounds
Date
1965
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
The Tea Research Institute. Talawakele
Abstract
Description
Keywords
Biochemistry, Tea, Quality, Flavour, Polyphenols, Volatile compounds, Theaflavin
Citation
Tea Quarterly36(2)pp.59-63