Effects of production locations and plucking intervals on clonal tea fatty acids levels in the Kenya higlands

Food Science and Technology Research

Volumn 18, Issue 3, 2012, Pages 351-356

  Okal, Amos W ^a   Owuor, P Okinda ^a   Kamau, David M ^b   Mang'Uro, Lawrence O A ^a  

^a MASENO UNIVERSITY   (Kenya)

^b TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

Author keywords

Camellia sinensis; Fatty acids; Location of production; Plucking interval; Tea

Indexed keywords

AGRONOMY; LOCATION; ODORS; UNSATURATED COMPOUNDS; UNSATURATED FATTY ACIDS;

AROMA COMPOUNDS; BLACK TEA; CAMELLIA SINENSIS; DEVELOPING REGIONS; PLUCKING INTERVAL; PRODUCTION AREA; PRODUCTION LOCATIONS; TEA LEAVES;

FATTY ACIDS;

CAMELLIA SINENSIS;

EID: 84866922268     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.351     Document Type: Article

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