FLAVOR CONSTITUENTS OF PICKLED TEA, MIANG, IN THAILAND

被引：20

作者：

KAWAKAMI, M

CHAIROTE, G

KOBAYASHI, A

机构：

[1] CHIANG MAI UNIV,FAC SCI,CHIANG MAI 50002,THAILAND

[2] OCHANOMIZU UNIV,FOOD CHEM LAB,BUNKYO KU,TOKYO 112,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1987年 / 51卷 / 06期

关键词：

D O I：

10.1080/00021369.1987.10868262

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1683 / 1687

页数：5

共 7 条

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[2]

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[3] THE APPLICATION OF THE POUCHONG TEA PROCESS TO THE LEAVES FROM TEA PLANTS, VAR ASSAMICA DOMINANT HYBRIDS [J].

KAWAKAMI, M ;

YAMANISHI, T ;

KOBAYASHI, A .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (07) :1895-1898

[4] EFFECTS OF SOLAR-WITHERING AND TURN OVER TREATMENT DURING INDOOR-WITHERING ON THE FORMATION OF POUCHONG TEA AROMA [J].

KOBAYASHI, A ;

TACHIYAMA, K ;

KAWAKAMI, M ;

YAMANISHI, T ;

JUAN, IM ;

CHIU, WTF .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (06) :1655-1660

[5]

SAITO M, 1979, REPT NATL FOOD RES I, V34, P67

[6] SUTDIES ON FLAVOR OF GREEN TEA .8. FURTHER INVESTIGATION OF FLAVOR CONSTITUENTS IN MANUFACTURED GREEN TEA [J].

YAMANISHI, T ;

NOSE, M ;

NAKATANI, Y .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (04) :599-+

[7]

YOKOTSUKA T, 1975, KORYO, V112, P57

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