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Research Articles

Changes in polyphone, amino acids and volatile compounds during fermentation and firing in orthodox processing of tea

Authors:

R. L. Wickremasinghe ,

Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
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A. Ekanayake,

Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
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C. C. Rajasingham,

Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
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M. Jayanthi De Silva

Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
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Abstract

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How to Cite: Wickremasinghe, R.L., Ekanayake, A., Rajasingham, C.C. and De Silva, M.J., 1979. Changes in polyphone, amino acids and volatile compounds during fermentation and firing in orthodox processing of tea. Journal of the National Science Foundation of Sri Lanka, 7(1), pp.5–9.
Published on 30 Jun 1979.
Peer Reviewed

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