Technical session 6 : chemistry of quality improvement & value addition

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dc.contributor.author Yamanish, T.
dc.contributor.author LinZhi
dc.contributor.author Hazarik, M.
dc.contributor.author Sakata, K.
dc.contributor.author Vasisht, K.
dc.contributor.author Raghavan, K.V.
dc.contributor.editor Jain, N.K.
dc.date.accessioned 2008-12-12T18:04:58Z
dc.date.available 2008-12-12T18:04:58Z
dc.date.issued 2004
dc.description This item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 24 pages. en
dc.identifier.citation Yamanish, T, LinZhi, Hazarika, M, Sakata, K, Vasosht, K & Raghavan, KV 2004, 'Technical Session 6 : Chemistry of Quality Improvement & Value Addition', International Journal of tea Science, vol. 3, no. 3&4, pp. 153-177. en
dc.identifier.issn 0972-544X
dc.identifier.uri http://hdl.handle.net/2263/8416
dc.language.iso en en
dc.publisher International Society of Tea Science (ISTS) en
dc.rights International Society of Tea Science (ISTS) en
dc.subject Camellia sinensis en
dc.subject Assam tea en
dc.subject.lcsh Tea -- Quality en
dc.subject.lcsh Value added en
dc.subject.lcsh Theanine en
dc.subject.lcsh Extraction (Chemistry) en
dc.subject.lcsh Glycosidases en
dc.subject.lcsh Flavor en
dc.subject.lcsh Polyphenols en
dc.subject.lcsh Industrial promotion -- India en
dc.subject.lcsh Green tea en
dc.title Technical session 6 : chemistry of quality improvement & value addition en
dc.title.alternative Chemical basis of tea quality en
dc.title.alternative The extraction and purification of theanine en
dc.title.alternative Horizons for value addition in Assam tea en
dc.title.alternative Improvement of flavour quality of CTC black tea by Glycosidases in tea leaves en
dc.title.alternative Study to promote the industrial exploitation of green tea polyphenols in India en
dc.title.alternative Value addition panel discussions en
dc.type Article en


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