FLAVOR OF BLACK TEA .2. ALCOHOLS AND CARBONYL COMPOUNDS

被引：19

作者：

YAMANISHI, T

KOBAYASH.A

SATO, H

OHMURA, A

NAKAMURA, H

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1965年 / 29卷 / 11期

关键词：

D O I：

10.1080/00021369.1965.10858506

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1016 / +

页数：1

共 12 条

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[2] FLAVOR OF BLACK TEA .I. VOLATILE ORGANIC ACIDS [J].

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SATO, H ;

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (10) :902-+

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[5]

TAKEI S, 1937, SCI PAP IPCR JAPAN, V16, P773

[6] ISOLATION OF CARBONYL COMPOUNDS UNDER NEUTRAL CONDITIONS USING THE GIRARD REAGENT [J].

TEITELBAUM, CL .

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[8]

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[9]

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[10]

YAMAMOTO R, 1934, J AGR CHEM SOC JAPAN, V10, P661

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