Factors affecting quality strength and colour of black tea liquors

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dc.contributor.authorWickremasinghe, R.L.en_US
dc.contributor.authorPerera, K.P.W.C.en_US
dc.date.accessioned2010-07-06T11:11:21Z
dc.date.available2010-07-06T11:11:21Z
dc.date.issued1973en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 1(2):p.111-121en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6578
dc.publisherNSC:Colomboen_US
dc.subjectPolyphenolsen_US
dc.subjectAmino acidsen_US
dc.subjectProcessingen_US
dc.subjectCaffeineen_US
dc.subjectCarbohydrateen_US
dc.subjectTheaflavinen_US
dc.subjectChemicalen_US
dc.subject.lccAgricultureen_US
dc.titleFactors affecting quality strength and colour of black tea liquorsen_US
dc.typeArticleen_US

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