Changes in the polyphenolic constituents of tea liquors during storage

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dc.contributor.authorRoberts, G.R.en_US
dc.contributor.authorRajasingham, C.C.en_US
dc.date.accessioned2014-11-18T10:42:27Z
dc.date.available2014-11-18T10:42:27Z
dc.date.issued1981en_US
dc.identifier.citationTea Quarterly50(2)pp.71-73en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12566
dc.publisherTea Research Institute. Thalawakeleen_US
dc.subjectFood Scienceen_US
dc.subjectTea liquorsen_US
dc.subjectQualityen_US
dc.subjectTaste evaluationen_US
dc.subjectFood storageen_US
dc.subjectAntioxidantsen_US
dc.subjectPreservativesen_US
dc.subjectTheaflavin contenten_US
dc.titleChanges in the polyphenolic constituents of tea liquors during storageen_US
dc.typeAen_US

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