B. Chakraborty, U. Chakraborty, U. De, A. Chakraborty
Glomus fasciculatum , one of the dominant arbuscular mycorrhizal fungus (AMF) associated with tea root colonization, was selected and maintained in maize plants. Besides AMF, Bacillus amyloliquefaciens TRS6 isolated from tea rhizosphere, which showed in vitro antagonism to a number of tea root rot pathogens as well as siderophore-producing and phosphate-solubilizing activities, was selected for utilization as bioinoculants in tea plants for improvement of health status. The bacterium was applied to the soil as aqueous suspensions, and in case of G. fasciculatum , soil was inoculated with its spores and in joint inoculations, the AMF was inoculated prior to the bacterium. Inoculation of rhizosphere of tea plants of six different varieties (TV-18, T-17, AV-2, T-78, UP-3 and UP-26) with any of two microorganisms increased growth of plants, but the most significant increase was obtained in dual application. Plant growth was measured in terms of increase in height, increase in number of branches and leaves. Similarly, sclerotial blight of tea, caused by Sclerotium rolfsu , was suppressed to certain extent by G. fasciculatum or B. amyloliquefaciens , but significant suppression occurred when G. fasciculatum and B. amyloliquefaciens were applied jointly. Polyphenolics and four major defense enzymes showed enhanced activities during disease suppression. Western blot of the enzjone extracts from control and all treated plants using PAb raised against chitinase revealed strong reaction when disease suppression was evident. Population of S. rolfsu in soil was also determined following immunological techniques using PAb raised against the pathogen. Results of ELISA and dot-blot revealed that application of G. fasciculatum and B. amyloliquefaciens significantly reduced S. rolfsu population.
{"title":"Biological control of sclerotial blight of tea using arbuscular mycorrhizal fungus and plant growth promoting rhizobacterium.","authors":"B. Chakraborty, U. Chakraborty, U. De, A. Chakraborty","doi":"10.20425/IJTS.V8I4.4709","DOIUrl":"https://doi.org/10.20425/IJTS.V8I4.4709","url":null,"abstract":"Glomus fasciculatum , one of the dominant arbuscular mycorrhizal fungus (AMF) associated with tea root colonization, was selected and maintained in maize plants. Besides AMF, Bacillus amyloliquefaciens TRS6 isolated from tea rhizosphere, which showed in vitro antagonism to a number of tea root rot pathogens as well as siderophore-producing and phosphate-solubilizing activities, was selected for utilization as bioinoculants in tea plants for improvement of health status. The bacterium was applied to the soil as aqueous suspensions, and in case of G. fasciculatum , soil was inoculated with its spores and in joint inoculations, the AMF was inoculated prior to the bacterium. Inoculation of rhizosphere of tea plants of six different varieties (TV-18, T-17, AV-2, T-78, UP-3 and UP-26) with any of two microorganisms increased growth of plants, but the most significant increase was obtained in dual application. Plant growth was measured in terms of increase in height, increase in number of branches and leaves. Similarly, sclerotial blight of tea, caused by Sclerotium rolfsu , was suppressed to certain extent by G. fasciculatum or B. amyloliquefaciens , but significant suppression occurred when G. fasciculatum and B. amyloliquefaciens were applied jointly. Polyphenolics and four major defense enzymes showed enhanced activities during disease suppression. Western blot of the enzjone extracts from control and all treated plants using PAb raised against chitinase revealed strong reaction when disease suppression was evident. Population of S. rolfsu in soil was also determined following immunological techniques using PAb raised against the pathogen. Results of ELISA and dot-blot revealed that application of G. fasciculatum and B. amyloliquefaciens significantly reduced S. rolfsu population.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84141283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-12-18DOI: 10.5376/JTSR.2011.01.0001
James F. Vancouver
Human being has been using tea as a beverage for thousands of years. Chinese tea is made of dried leaves from tea plants ( Camellia sinensis (L.) Kuntze ), while the British tea, which is called herbal tea, is a mixture of dried herbs from a variety of plants. Countless plants are used to make tea, but do the active compounds in these plants serve the same functions as typical tea leaves do? In fact, it is not yet known what exactly a cup of herbal tea contains. With the development of biotechnology and the arrival of the era of genomics, what lies in the path in the future development of tea science? In this paper, the author would like to propose some directions as the following: 1) the exploration at molecular level of what is inside a tea bag; 2) the study of a typical tea plant ( Camellia sinensis ) as a model plant for tea study; 3) Tea-nomics study based on new-generation of sequencing technology; 4) comparative metabolomics studies on biologically active compounds in tea; 5) identification based on pharmacology and toxicology. With the advent of the genomics era, the mysteries in tea bags will slowly be deciphered; whether it is Chinese tea or English tea, tea will still be the most popular drink.
{"title":"What Lies in the Future of Tea Science in the Era of Genomics","authors":"James F. Vancouver","doi":"10.5376/JTSR.2011.01.0001","DOIUrl":"https://doi.org/10.5376/JTSR.2011.01.0001","url":null,"abstract":"Human being has been using tea as a beverage for thousands of years. Chinese tea is made of dried leaves from tea plants ( Camellia sinensis (L.) Kuntze ), while the British tea, which is called herbal tea, is a mixture of dried herbs from a variety of plants. Countless plants are used to make tea, but do the active compounds in these plants serve the same functions as typical tea leaves do? In fact, it is not yet known what exactly a cup of herbal tea contains. With the development of biotechnology and the arrival of the era of genomics, what lies in the path in the future development of tea science? In this paper, the author would like to propose some directions as the following: 1) the exploration at molecular level of what is inside a tea bag; 2) the study of a typical tea plant ( Camellia sinensis ) as a model plant for tea study; 3) Tea-nomics study based on new-generation of sequencing technology; 4) comparative metabolomics studies on biologically active compounds in tea; 5) identification based on pharmacology and toxicology. With the advent of the genomics era, the mysteries in tea bags will slowly be deciphered; whether it is Chinese tea or English tea, tea will still be the most popular drink.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2011-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86824560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The volatiles in flowers of twenty-three elite tea cultivars were obtained by simultaneous distillation extraction, from which seventy-nine aromatic constituents were identified using gas chromatography coupled with mass spectrometry. The major detected constituents found were acetophenone, linalool, 1-hexanol, 2-pentanol, methyl salicylate, 4-methyl-2-hexanone, alpha-methyl-benzene methanol, cis-linaloloxide, acetic acid, Z-3-Hexen-1-ol, S-2-heptanol, and hexanal. Both acetophenone and linalool were determined from every cultivar, and each volatile accounted for more than 20 % of the total. Several of the cultivars analysed contained some special constituents which were not detected from other cultivars.
{"title":"Characterization of the key aromatic constituents in tea flowers of elite Chinese tea cultivars","authors":"B. Han, P. Zhou, L. Cui, Jianyu Fu","doi":"10.20425/IJTS.V6I1.4678","DOIUrl":"https://doi.org/10.20425/IJTS.V6I1.4678","url":null,"abstract":"The volatiles in flowers of twenty-three elite tea cultivars were obtained by simultaneous distillation extraction, from which seventy-nine aromatic constituents were identified using gas chromatography coupled with mass spectrometry. The major detected constituents found were acetophenone, linalool, 1-hexanol, 2-pentanol, methyl salicylate, 4-methyl-2-hexanone, alpha-methyl-benzene methanol, cis-linaloloxide, acetic acid, Z-3-Hexen-1-ol, S-2-heptanol, and hexanal. Both acetophenone and linalool were determined from every cultivar, and each volatile accounted for more than 20 % of the total. Several of the cultivars analysed contained some special constituents which were not detected from other cultivars.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84176380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.20425/IJTS.V5I3AND4.4680
J. Ghosh, U. George, N. Barpujari
Available sulphur was determined on 5077 soils from the tea growing areas of Dooars (North Bengal), received for routine soil testing between 2000-2003. Over 43% of the soils had more than the critical limit of 40 ppm available sulphur. A distinct geographical trend in sulphur availability was observed, with the four western sub-districts showing a greater frequency of high available sulphur than the three eastern sub-districts. As expected, increased organic carbon in the soils could be correlated by a quadratic equation to the available sulphur status. Three subdistricts, Chulsa, Binnaguri and Dalgaon did not show a high correlation between organic carbon and available sulphur. Surprisingly, a negative linear relationship could be observed between soil pH and available sulphur, in all but the Jainti sub-district. This may be compounded by a negative correlation between soil pH and organic carbon status, in all but the Binnaguri, Kalchini and Jainti sub-districts.
{"title":"AVAILABLE SULPHUR STATUS OF DOOARS TEA SOILS","authors":"J. Ghosh, U. George, N. Barpujari","doi":"10.20425/IJTS.V5I3AND4.4680","DOIUrl":"https://doi.org/10.20425/IJTS.V5I3AND4.4680","url":null,"abstract":"Available sulphur was determined on 5077 soils from the tea growing areas of Dooars (North Bengal), received for routine soil testing between 2000-2003. Over 43% of the soils had more than the critical limit of 40 ppm available sulphur. A distinct geographical trend in sulphur availability was observed, with the four western sub-districts showing a greater frequency of high available sulphur than the three eastern sub-districts. As expected, increased organic carbon in the soils could be correlated by a quadratic equation to the available sulphur status. Three subdistricts, Chulsa, Binnaguri and Dalgaon did not show a high correlation between organic carbon and available sulphur. Surprisingly, a negative linear relationship could be observed between soil pH and available sulphur, in all but the Jainti sub-district. This may be compounded by a negative correlation between soil pH and organic carbon status, in all but the Binnaguri, Kalchini and Jainti sub-districts.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82499299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2004-08-01DOI: 10.20425/IJTS.V3I3AND4.4658
Devinder Sharma
For any tourist, Kerala, in down south India, is an attractive destination. The tropical climate and the unique backwater systems have added charm to its pristine beauty. Add to it the stupendous growth in literacy and the overall growth in human development, Kerala has rightly earned the sobriquet: “God’s own country”.
{"title":"WTO AND AGRICULTURE TRADING IN FOOD INSECURITY","authors":"Devinder Sharma","doi":"10.20425/IJTS.V3I3AND4.4658","DOIUrl":"https://doi.org/10.20425/IJTS.V3I3AND4.4658","url":null,"abstract":"For any tourist, Kerala, in down south India, is an attractive destination. The tropical climate and the unique backwater systems have added charm to its pristine beauty. Add to it the stupendous growth in literacy and the overall growth in human development, Kerala has rightly earned the sobriquet: “God’s own country”.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73010813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2004-08-01DOI: 10.20425/IJTS.V3I3AND4.4610
Nisith Kr Das
Mr. N.K. Das was born in Assam on December 15, 1952. He studied at St. Edmunds College Shillong, graduating from Guwahati University. Subsequently, he did post graduation in history from Delhi University and obtained M.Sc. in Development Studies from the University of Bath, U.K. After joining the Indian Administrative Service in 1976, Mr. Das served in the states of Assam and Meghalaya in various capacities, including Commissioner& Secretary Tourism Govt of Assam and Divisional Commissioner of Lower Assam. He was Regional Director of Central Silk Board. Mr. Das served as Chairman cum Managing Director of Assam Tea Corporation, before taking over as the Chairman Tea Board in July 2000
{"title":"WELCOME BY CHAIRMAN TEA BOARD","authors":"Nisith Kr Das","doi":"10.20425/IJTS.V3I3AND4.4610","DOIUrl":"https://doi.org/10.20425/IJTS.V3I3AND4.4610","url":null,"abstract":"Mr. N.K. Das was born in Assam on December 15, 1952. He studied at St. Edmunds College Shillong, graduating from Guwahati University. Subsequently, he did post graduation in history from Delhi University and obtained M.Sc. in Development Studies from the University of Bath, U.K.\u0000After joining the Indian Administrative Service in 1976, Mr. Das served in the states of Assam and Meghalaya in various capacities, including Commissioner& Secretary Tourism Govt of Assam and Divisional Commissioner of Lower Assam. He was Regional Director of Central Silk Board. Mr. Das served as Chairman cum Managing Director of Assam Tea Corporation, before taking over as the Chairman Tea Board in July 2000","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74481695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2004-03-01DOI: 10.20425/IJTS.V3I1AND2.4603
S. Ramarethinam, S. Marimuthu, N. Murugesan
Plucking average, thereby, cost of harvesting of tea cannot be viewed in isolation as they are a product of multiple factors such as 'jat', age from pruning, height of bush and plucker, harvesting intervals and nutritional and health status of the bush. Use of mechanical implements, either hand-operated or motorized, if motorized, either held by one or two-men or self-propelled, contribute significantly to cost reduction in harvesting. However, choice of an appropriate implement to suit to the prevailing conditions in a region should be made carefully, lest the mechanization result in crop depression. Hand operated shears are currently in wide use without detriment to quality. The results with motorized, one or two-men held machines are varying, often leading to depression in quality and yield. They are in use in Japan, Russia, Argentina, Australia, Indonesia and Taiwan, but, in the importing countries they are proving uneconomic because of their high price and cost of maintenance; there is, thus, a need to develop machine(s) indigenously. The mounted, self-propelled machines are of limited application because of constraints in their manoeuvrability on gradients over 5°.
{"title":"NEEM AS AN EFFECTIVE BIOCONTROL AGENT FOR TEA PESTS","authors":"S. Ramarethinam, S. Marimuthu, N. Murugesan","doi":"10.20425/IJTS.V3I1AND2.4603","DOIUrl":"https://doi.org/10.20425/IJTS.V3I1AND2.4603","url":null,"abstract":"Plucking average, thereby, cost of harvesting of tea cannot be viewed in isolation as they are a product of multiple factors such as 'jat', age from pruning, height of bush and plucker, harvesting intervals and nutritional and health status of the bush. Use of mechanical implements, either hand-operated or motorized, if motorized, either held by one or two-men or self-propelled, contribute significantly to cost reduction in harvesting. However, choice of an appropriate implement to suit to the prevailing conditions in a region should be made carefully, lest the mechanization result in crop depression. Hand operated shears are currently in wide use without detriment to quality. The results with motorized, one or two-men held machines are varying, often leading to depression in quality and yield. They are in use in Japan, Russia, Argentina, Australia, Indonesia and Taiwan, but, in the importing countries they are proving uneconomic because of their high price and cost of maintenance; there is, thus, a need to develop machine(s) indigenously. The mounted, self-propelled machines are of limited application because of constraints in their manoeuvrability on gradients over 5°.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76351004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2003-03-06DOI: 10.20425/IJTS.V2I1AND2.4590
P. Pushpangadan, P. Latha
A strong link exists between health and food or drinks we consume. Many ailments like cancer, liver disorders, and diabetese etc. can be prevented and better health can be maintained by taking the right food or/and drinks. Such disease preventive and health protective food and drinks are called nutraceuticals. Tea contains powerful antioxidents like polyphenols and catechins and, therefore, has disease preventive, health protective and invigorating properties. Some scientific work carried out on the therapeutic and nutraceutic properties of tea are described in the present communication.
{"title":"Tea as Nutraceutical","authors":"P. Pushpangadan, P. Latha","doi":"10.20425/IJTS.V2I1AND2.4590","DOIUrl":"https://doi.org/10.20425/IJTS.V2I1AND2.4590","url":null,"abstract":"A strong link exists between health and food or drinks we consume. Many ailments like cancer, liver disorders, and diabetese etc. can be prevented and better health can be maintained by taking the right food or/and drinks. Such disease preventive and health protective food and drinks are called nutraceuticals. Tea contains powerful antioxidents like polyphenols and catechins and, therefore, has disease preventive, health protective and invigorating properties. Some scientific work carried out on the therapeutic and nutraceutic properties of tea are described in the present communication.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2003-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90421490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2003-03-01DOI: 10.1079/9781845931124.0001
J. Weisburger, N. Jain, M. Siddiqi
Green and black tea are widely used beverages, second only to water. Tea is an extract of the leaf of the plant Camellia sinensis . The major health benefit of tea is that the leaf contains several polyphenols such as epigallocatechin gallate, and in addition an enzyme, polyphenol oxidase. If upon harvest the leaves are heated, these enzymes are deactivated, and thus, after drying and grinding, the result is green tea. If the leaves are ground and incubated in air at about 40 degree C the polyphenol oxidase converts the original polyphenol to a number of other products such as theaflavin and thearubigins. Upon drying, these are the polyphenols typical of black tea. In most instances, the polyphenols from green tea and black tea have similar properties in health promotion. Coronary heart disease stems from the oxidation by reactive oxygen species of LDL-cholesterol. The tea polyphenols inhibit this reaction. There are data in humans that tea drinkers have a lower risk of heart disease. In animal models, similar findings were made. In the field of cancer causation, we distinguish between genotoxic carcinogens effecting DNA and genes, and other steps associated with the development of cancer, in part also involving reactive oxygen species. Tea and tea polyphenols induce enzymes such as glucuronosyl transferase that detoxify carcinogens. Thus, tea drinkers have a lower risk of cancer and the mechanisms of these reactions have been explored in animal models and through in vitro approaches. Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells. Tea also enhances apoptosis, a phenomenon of elimination of cancer cells. Tea drinkers also have a healthier intestinal flora, through the inhibition of bacteria that have adverse effects and promotion of the growth of beneficial bacteria. Through the elimination of reactive oxygen species, associated with premature aging, tea drinkers display good health to an old age.
{"title":"Tea is a health-promoting beverage in lowering the risk of premature killing chronic diseases: a review.","authors":"J. Weisburger, N. Jain, M. Siddiqi","doi":"10.1079/9781845931124.0001","DOIUrl":"https://doi.org/10.1079/9781845931124.0001","url":null,"abstract":"Green and black tea are widely used beverages, second only to water. Tea is an extract of the leaf of the plant Camellia sinensis . The major health benefit of tea is that the leaf contains several polyphenols such as epigallocatechin gallate, and in addition an enzyme, polyphenol oxidase. If upon harvest the leaves are heated, these enzymes are deactivated, and thus, after drying and grinding, the result is green tea. If the leaves are ground and incubated in air at about 40 degree C the polyphenol oxidase converts the original polyphenol to a number of other products such as theaflavin and thearubigins. Upon drying, these are the polyphenols typical of black tea. In most instances, the polyphenols from green tea and black tea have similar properties in health promotion. Coronary heart disease stems from the oxidation by reactive oxygen species of LDL-cholesterol. The tea polyphenols inhibit this reaction. There are data in humans that tea drinkers have a lower risk of heart disease. In animal models, similar findings were made. In the field of cancer causation, we distinguish between genotoxic carcinogens effecting DNA and genes, and other steps associated with the development of cancer, in part also involving reactive oxygen species. Tea and tea polyphenols induce enzymes such as glucuronosyl transferase that detoxify carcinogens. Thus, tea drinkers have a lower risk of cancer and the mechanisms of these reactions have been explored in animal models and through in vitro approaches. Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells. Tea also enhances apoptosis, a phenomenon of elimination of cancer cells. Tea drinkers also have a healthier intestinal flora, through the inhibition of bacteria that have adverse effects and promotion of the growth of beneficial bacteria. Through the elimination of reactive oxygen species, associated with premature aging, tea drinkers display good health to an old age.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2003-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73032319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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