EFFECT OF THE WITHERING PROCESS ON VOLATILE COMPOUND FORMATION DURING BLACK TEA MANUFACTURE

被引：25

作者：

TAKEO, T

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740350114

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：84 / 87

页数：4

共 9 条

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