Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas

dc.contributor.author	Owuor, Phillip O
dc.contributor.author	Tsushida, Tojiro
dc.contributor.author	Horita, Hiroshi
dc.contributor.author	Murai, Toshinobu
dc.date.accessioned	2018-06-05T09:37:10Z
dc.date.available	2018-06-05T09:37:10Z
dc.date.issued	1988-04
dc.identifier.uri	https://repository.maseno.ac.ke/handle/123456789/543
dc.description.abstract	The contents of the volatile flavour compounds and the flavour index of black teas vary with localities. The magnitude and order of the variations are clonally dependent, the relative performance of clones varying with location. For a comprehensive breeding programme to improve black tea quality, it is suggested that tea clones should be evaluated in the areas of potential release before they are made available to tea growers.	en_US
dc.publisher	Cambridge University Press	en_US
dc.title	Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas	en_US
dc.type	Article	en_US

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