FLAVOR OF BLACK TEA .6. INTERMEDIATE AND HIGH BOILING COMPONENTS OF NEUTRAL FRACTION

被引：21

作者：

SATO, S

SASAKURA, S

KOBAYASHI, A

NAKATANI, Y

YAMANISHI, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1970年 / 34卷 / 09期

关键词：

D O I：

10.1080/00021369.1970.10859779

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1355 / +

页数：1

共 20 条

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