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 |
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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 |