Okal, A. W.; Owuor, P. Okinda; Kamau, D. M.; Manguro, L. O. A.
(JKUAT, 2018-02-28)
Tea leaves contain unsaturated fatty acids, key precursors of volatile compounds
contributing to tea aroma quality. Tea is cultivated in areas with diverse environmental
conditions. Nitrogenous fertilizers influence tea ...