Changes in polyphenols, amino acids and volatile compounds during fermentation and firing in orthodox processing of tea

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dc.date.accessioned2010-07-06T11:03:07Z
dc.date.available2010-07-06T11:03:07Z
dc.date.issued1979en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 7(1):p.5-9en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6033
dc.publisherNational Science Council:Colomboen_US
dc.subjectEssential oilsen_US
dc.subjectFlavouren_US
dc.subjectOxidationen_US
dc.subject.lccChemical technologyen_US
dc.titleChanges in polyphenols, amino acids and volatile compounds during fermentation and firing in orthodox processing of teaen_US
dc.typeArticleen_US

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