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 |
Files in this item
Files | Size | Format | View |
---|---|---|---|
There are no files associated with this item. |
This item appears in the following Collection(s)
-
Department of Chemistry [326]