AROMA COMPONENTS CHARACTERISTIC OF SPRING GREEN TEA

被引：21

作者：

TAKEI, Y ^{[1
]}

ISHIWATA, K ^{[1
]}

YAMANISHI, T ^{[1
]}

机构：

[1] OCHANOMIZU UNIV,FOOD CHEM LAB,BUNKYO KU,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 11期

关键词：

D O I：

10.1080/00021369.1976.10862384

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2151 / 2157

页数：7

共 10 条

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[9] STUDIES ON FLAVOR OF GREEN TEA .5. EXAMINATION OF ESSENTIAL OIL OF TEA-LEAVES BY GAS LIQUID CHROMATOGRAPHY [J].

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