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EFFECTS OF SOLAR-WITHERING AND TURN OVER TREATMENT DURING INDOOR-WITHERING ON THE FORMATION OF POUCHONG TEA AROMA

被引：33
作者：
KOBAYASHI, A
TACHIYAMA, K
KAWAKAMI, M
YAMANISHI, T
JUAN, IM
CHIU, WTF
机构：
[1] IBARAKI CHRISTIAN JUNIOR COLL, HITACHI 31912, JAPAN
[2] TAIWAN TEA EXPT STN, TAOYUAN, TAIWAN
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1985年 / 49卷 / 06期
关键词：
D O I：
10.1080/00021369.1985.10866971
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：1655 / 1660
页数：6
相关论文
共 3 条
[1]   FLAVOR CONSTITUENTS OF LONGJING TEA [J].
KAWAKAMI, M ;
YAMANISHI, T .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1983, 47 (09) :2077-2083
[2]   EFFECTS OF WITHERING AND MASS ROLLING PROCESSES ON THE FORMATION OF AROMA COMPONENTS IN POUCHONG TYPE SEMI-FERMENTED TEA [J].
TOKITOMO, Y ;
IKEGAMI, M ;
YAMANISHI, T ;
JUAN, IM ;
CHIU, WTF .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (01) :87-91
[3]   FLAVOR CONSTITUENTS OF POUCHONG TEA AND A COMPARISON OF THE AROMA PATTERN WITH JASMINE TEA [J].
YAMANISHI, T ;
KOSUGE, M ;
TOKITOMO, Y ;
MAEDA, R .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (09) :2139-2142
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