Chemistry of tea (Camellia sinensis) leaf surface

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dc.contributor.authorZiyad Mohamed, M.T.
dc.contributor.authorWeerasinghe, D.K.
dc.contributor.authorWickremasinghe, V.
dc.date.accessioned2015-06-19T06:05:12Z
dc.date.available2015-06-19T06:05:12Z
dc.date.issued1986
dc.identifier.citationSri Lanka Journal of Tea Science55(1)pp.36-43
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/19643
dc.publisherTea Research Institute. Talawakele
dc.subjectFood Science
dc.subjectCamellia sinensis
dc.subjectDrought resistance
dc.subjectFood chemistry
dc.subjectCaffeine
dc.subjectWax content
dc.titleChemistry of tea (Camellia sinensis) leaf surface
dc.typeArticle

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