Study the quality characteristics of tea produced at different degree of wither using orthodox rotavana type tea manufacture

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dc.contributor.authorSuduwellage, D.C.J., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP)
dc.contributor.authorBotheju, W.S., Technology Division, Tea Research Institute of Sri Lanka, Talawakelle
dc.contributor.authorAbeysinghe, D.C., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP)
dc.date.accessioned2026-10-05T14:44:15Z
dc.date.issued2010
dc.identifier.citationProceedings of 10th Agricultural Research Symposium, 12th - 13th August 2010, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura:p.165-169
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdf/PR_Collection/PR_6358/PR6358-165.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/21654
dc.language.isoEnglish
dc.publisherWayamba University of Sri Lanka:Makandura
dc.subjectFood Science and Technology
dc.subjectBlack tea
dc.subjectTea processing
dc.subjectOrthodox Rotorvane mix manufacture
dc.subjectDegree of wither
dc.subjectChemical quality
dc.subjectTheaflavins
dc.subjectThearubigins
dc.subjectPolyphenols
dc.titleStudy the quality characteristics of tea produced at different degree of wither using orthodox rotavana type tea manufacture
dc.typeArticle

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