Studies on the quality and flavour of tea - the carotenoids
dc.contributor.author | Tirimanna, A.S.L. | en_US |
dc.contributor.author | Wickremasinghe, R.L. | en_US |
dc.date.accessioned | 2014-11-18T10:42:51Z | |
dc.date.available | 2014-11-18T10:42:51Z | |
dc.date.issued | 1965 | en_US |
dc.identifier.citation | Tea Quarterly36(3)pp.115-121 | en_US |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/12673 | |
dc.publisher | The Tea Research Institute. Talawakele | en_US |
dc.subject | Biochemistry | en_US |
dc.subject | Tea | en_US |
dc.subject | Leaves | en_US |
dc.subject | Pigments | en_US |
dc.subject | Carotenoids | en_US |
dc.subject | Extraction | en_US |
dc.subject | Quality | en_US |
dc.subject | Flavour | en_US |
dc.subject | Thin layer chromatography | en_US |
dc.subject | Xanthophyllus | en_US |
dc.title | Studies on the quality and flavour of tea - the carotenoids | en_US |
dc.type | A | en_US |