CHEMICAL BASIS OF QUALITY IN TEA .3. CORRELATIONS OF ANALYTICAL RESULTS WITH TEA TASTERS REPORTS + VALUATIONS

被引：34

作者：

WOOD, DJ

ROBERTS, EAH

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740150104

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：19 / &

共 15 条

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WOOD, DJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (12) : 597 - 599
[3] EDEN T, 1958, TEA, P176
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[6] Roberts E. A. H., 1959, J SCI FOOD AGR, V10, P167
[7] SPECTROPHOTOMETRIC MEASUREMENTS OF THEAFLAVINS AND THEARUBIGINS IN BLACK TEA LIQUORS IN ASSESSMENTS OF QUALITY IN TEAS
ROBERTS, EA
SMITH, RF
[J]. ANALYST, 1961, 86 (101) : 94 - &
[8] ROBERTS EAH, 1961, CHEM IND-LONDON, P1170
[9] ROBERTS EAH, 1959, CHEM IND-LONDON, P995
[10] Roberts EAH, 1960, J SCI FOOD AGR, V11, P158