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WITHERING EFFECT ON THE AROMA FORMATION FOUND DURING OOLONG TEA MANUFACTURING

被引：9
作者：
TAKEO, T
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 04期
关键词：
D O I：
10.1080/00021369.1984.10866272
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：1083 / 1085
页数：3
相关论文
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[2]   BLACK TEA AROMA AND ITS FORMATION .1. PRODUCTION OF LINALOL AND GERANIOL BY HYDROLYTIC BREAKDOWN OF BOUND FORMS IN DISRUPTED TEA SHOOTS [J].
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[3]  
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[4]   SUTDIES ON FLAVOR OF GREEN TEA .8. FURTHER INVESTIGATION OF FLAVOR CONSTITUENTS IN MANUFACTURED GREEN TEA [J].
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[5]   FLAVOR OF BLACK TEA .8. METHYL JASMONATE AND LACTONES INCLUDING JASMINE LACTONE IN CEYLON TEA [J].
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