Technical session 6 : chemistry of quality improvement & value addition

dc.contributor.authorYamanish, T.
dc.contributor.authorLinZhi
dc.contributor.authorHazarik, M.
dc.contributor.authorSakata, K.
dc.contributor.authorVasisht, K.
dc.contributor.authorRaghavan, K.V.
dc.contributor.editorJain, N.K.
dc.date.accessioned2008-12-12T18:04:58Z
dc.date.available2008-12-12T18:04:58Z
dc.date.issued2004
dc.descriptionThis item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 24 pages.en
dc.identifier.citationYamanish, 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.issn0972-544X
dc.identifier.urihttp://hdl.handle.net/2263/8416
dc.language.isoenen
dc.publisherInternational Society of Tea Science (ISTS)en
dc.rightsInternational Society of Tea Science (ISTS)en
dc.subjectCamellia sinensisen
dc.subjectAssam teaen
dc.subject.lcshTea -- Qualityen
dc.subject.lcshValue addeden
dc.subject.lcshTheanineen
dc.subject.lcshExtraction (Chemistry)en
dc.subject.lcshGlycosidasesen
dc.subject.lcshFlavoren
dc.subject.lcshPolyphenolsen
dc.subject.lcshIndustrial promotion -- Indiaen
dc.subject.lcshGreen teaen
dc.titleTechnical session 6 : chemistry of quality improvement & value additionen
dc.title.alternativeChemical basis of tea qualityen
dc.title.alternativeThe extraction and purification of theanineen
dc.title.alternativeHorizons for value addition in Assam teaen
dc.title.alternativeImprovement of flavour quality of CTC black tea by Glycosidases in tea leavesen
dc.title.alternativeStudy to promote the industrial exploitation of green tea polyphenols in Indiaen
dc.title.alternativeValue addition panel discussionsen
dc.typeArticleen

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