On the chemical basis of quality in black tea

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dc.contributor.authorSanderson, G.W.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.172-182en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12663
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectAgricultureen_US
dc.subjectTeaen_US
dc.subjectChemical compositionen_US
dc.subjectQuality improvementen_US
dc.subjectFlavouren_US
dc.subjectAromaen_US
dc.subjectChemical analysisen_US
dc.subjectVolatile compoundsen_US
dc.subjectTheaflavinsen_US
dc.subjectThearubiginsen_US
dc.subjectFermentationen_US
dc.subjectPolyphenolsen_US
dc.titleOn the chemical basis of quality in black teaen_US
dc.typeAen_US

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