SEASONAL-VARIATIONS IN COMPOSITION OF VOLATILE CONSTITUENTS OF BLACK TEA - NUMERICAL APPROACH TO CORRELATION BETWEEN COMPOSITION AND QUALITY OF TEA AROMA

被引：17

作者：

GIANTURCO, MA ^{[1
]}

BIGGERS, RE ^{[1
]}

RIDLING, BH ^{[1
]}

机构：

[1] COCA COLA CO, CORPORATE RES & DEV DEPT, ATLANTA, GA 30301 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 05期

关键词：

D O I：

10.1021/jf60195a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：758 / 764

页数：7

共 22 条

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[16]

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[17]

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[19]

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[20] FLAVOR OF BLACK TEA .V. COMPARISON OF AROMA OF VARIOUS TYPES OF BLACK TEA [J].

YAMANISH.T ;

KOBAYASH.A ;

NAKAMURA, H ;

UCHIDA, A ;

MORI, S ;

OHSAWA, K ;

SASAKURA, S .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (03) :379-&

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