Extent of non-enzymic oxidation in balck tea processing

Files

SLJTS-56-(2)-83.pdf (213.57 KB)

Date

Authors

Kariyawasam, W.

Publisher

Tea Research Institute. Talawakelle

Keywords

Food Science and Technology, Fermentation, Black tea, Tea processing, Non enzymic oxidation

Citation

Sri Lanka Journal of Tea Science56(2)pp.83-86

URI

https://dl.nsf.gov.lk/handle/1/19490

Collections

Sri Lanka Journal of Tea Science