Extent of non-enzymic oxidation in balck tea processing

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dc.contributor.authorEkanayake, E.
dc.contributor.authorBoteju, S.
dc.contributor.authorKariyawasam, W.
dc.date.accessioned2015-06-19T06:04:14Z
dc.date.available2015-06-19T06:04:14Z
dc.date.issued1987
dc.identifier.citationSri Lanka Journal of Tea Science56(2)pp.83-86
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/19490
dc.publisherTea Research Institute. Talawakelle
dc.subjectFood Science and Technology
dc.subjectFermentation
dc.subjectBlack tea
dc.subjectTea processing
dc.subjectNon enzymic oxidation
dc.titleExtent of non-enzymic oxidation in balck tea processing
dc.typeArticle

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