Effects of method of manufacture on the oxidation of polyphenols and chlorophylls

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dc.contributor.authorWickremasinghe, R.L.en_US
dc.contributor.authorKirtisinghe, D.en_US
dc.contributor.authorPerera, K.P.W.C.en_US
dc.contributor.authorPerera, V.H.en_US
dc.date.accessioned2014-11-18T10:42:49Z
dc.date.available2014-11-18T10:42:49Z
dc.date.issued1965en_US
dc.identifier.citationTea Quarterly36(4)pp.167-171en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12662
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectBiochemistryen_US
dc.subjectTeaen_US
dc.subjectManufactureen_US
dc.subjectConventional methodsen_US
dc.subjectRotorvane processingen_US
dc.subjectClivemeare methoden_US
dc.subjectCTC methoden_US
dc.subjectPolyphenolen_US
dc.subjectOxidationen_US
dc.subjectChlorophyllsen_US
dc.subjectComparative studyen_US
dc.subjectTriacetidinen_US
dc.subjectPhaeophytinsen_US
dc.titleEffects of method of manufacture on the oxidation of polyphenols and chlorophyllsen_US
dc.typeAen_US

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