Abstract
AbstractThe compound n ‐triacontanol, reported to have exceptional plant growth promoting properties, has now been identified as a constituent of tea. Tea wastes from instant tea processing, green tea and black tea have decreasing quantities of this compound in that order. This may be attributed to the higher firing temperatures in the case of green tea and black tea. Polyphenol oxidase does not seem to have any effect as shown byin vitroexperiments.
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