Studies on the quality and flavour of tea. the Polyphenols and low boiling volatile compounds

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dc.contributor.authorWickremasinghe, R.L.en_US
dc.date.accessioned2014-11-18T10:42:52Z
dc.date.available2014-11-18T10:42:52Z
dc.date.issued1965en_US
dc.identifier.citationTea Quarterly36(2)pp.59-63en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12678
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectBiochemistryen_US
dc.subjectTeaen_US
dc.subjectQualityen_US
dc.subjectFlavouren_US
dc.subjectPolyphenolsen_US
dc.subjectVolatile compoundsen_US
dc.subjectTheaflavinen_US
dc.titleStudies on the quality and flavour of tea. the Polyphenols and low boiling volatile compoundsen_US
dc.typeAen_US

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