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

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dc.contributor.authorHerath, N.L.
dc.contributor.authorAmarakoon, A.M.T.
dc.contributor.authorDe Silva, M.J.
dc.date.accessioned2015-06-19T06:04:11Z
dc.date.available2015-06-19T06:04:11Z
dc.date.issued1991
dc.identifier.citationSri Lanka Journal of Tea Science60(1)pp.36-42
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/19481
dc.publisherTea Research Institute. Talawakelle
dc.subjectFood Science and Technology
dc.subjectTea quality
dc.subjectTea flush
dc.subjectGas liquid chromatography
dc.subjectFlavour pattern
dc.subjectVolatile fractions
dc.subjectFlavour characteristics
dc.titleChemical constituents in different parts of fresh tea flush and their contribution to overall quality in made tea
dc.typeArticle

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