The chemical basis of liquoring characteristics of Ceylon tea. part 1 fermentation condensation and quality of the tea liquors

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TQ-33(3)-156.pdf (504.24 KB)

Date

1962

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Volume Title

Publisher

The Tea Research Institute. Talawakele

Abstract

Description

Keywords

Beverages, Fermentation, Tea liquor, Tea quality, Liquoring characteritics, Chemical content

Citation

Tea Quarterly33(3)pp.156-165

URI

https://dl.nsf.gov.lk/handle/1/12757

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Tea Quarterly

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Review

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