Analysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lanka

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dc.contributor.authorKottawa-Arachchi, J.D.en_US
dc.contributor.authorGunasekare, M.T.K.en_US
dc.contributor.authorRanatunga, M.A.B.en_US
dc.contributor.authorJayasinghe, L.en_US
dc.contributor.authorKarunagoda, R.P.en_US
dc.date.accessioned2014-11-12T10:55:41Z
dc.date.available2014-11-12T10:55:41Z
dc.date.issued2011en_US
dc.identifier.citationTropical Agricultural Research, 23(1):p.30-41en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12481
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectCamellia sinensisen_US
dc.subjectGermplasmen_US
dc.subjectBlack teaen_US
dc.subjectCrude fibreen_US
dc.subjectPolyphenolen_US
dc.subjectAmino aciden_US
dc.subjectOrganoleptic propertiesen_US
dc.subjectSensory evaluationen_US
dc.subjectQualityen_US
dc.titleAnalysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lankaen_US
dc.typeAen_US

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