Chemical constituents in different parts of fresh tea flush and their contribution to overall quality in made tea

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SLJTS-60(1)-36.pdf (328.97 KB)

Date

1991

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Publisher

Tea Research Institute. Talawakelle

Abstract

Description

Keywords

Food Science and Technology, Tea quality, Tea flush, Gas liquid chromatography, Flavour pattern, Volatile fractions, Flavour characteristics

Citation

Sri Lanka Journal of Tea Science60(1)pp.36-42

URI

https://dl.nsf.gov.lk/handle/1/19481

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Sri Lanka Journal of Tea Science

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