On the chemical basis of quality in black tea

Files

TQ-36(4)-172.pdf (551.22 KB)

Date

Authors

Sanderson, G.W.

Publisher

The Tea Research Institute. Talawakele

Keywords

Agriculture, Tea, Chemical composition, Quality improvement, Flavour, Aroma, Chemical analysis, Volatile compounds, Theaflavins, Thearubigins, Fermentation, Polyphenols

Citation

Tea Quarterly36(4)pp.172-182

URI

https://dl.nsf.gov.lk/handle/1/12663

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