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
A. Ekanayake,
Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
C. C. Rajasingham,
Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
M. Jayanthi De Silva
Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka, LK
Abstract
Please refer full text
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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