The chemical basis of quality in tea. I.—analyses of freshly plucked shoots
- 1 January 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (1) , 8-14
- https://doi.org/10.1002/jsfa.2740150102
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Plant phenolsJournal of Chromatography A, 1961
- The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual SubstratesJournal of the Science of Food and Agriculture, 1959
- The chemistry of tea manufactureJournal of the Science of Food and Agriculture, 1958
- PAPER GHROMATOGRAPHY AS AN AID TO THE TAXONOMY OF THEA CAMELLIASNew Phytologist, 1958
- The sugars of manufactured teaJournal of the Science of Food and Agriculture, 1954
- A study of the polyphenols in tea leaf by paper chromatographyBiochemical Journal, 1951