QUANTITATIVE CHANGES IN POLYPHENOLS DURING PROCESSING OF TEA LEAF AND THEIR RELATION TO LIQUOR CHARACTERS OF MADE TEA

被引：15

作者：

BHATIA, IS

ULLAH, MR

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740160708

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：408 / +

共 16 条

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ULLAH, MR
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[4] THE CATECHINS OF GREEN TEA .1.
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PENNEY, M
WRIGHT, WB
[J]. JOURNAL OF THE CHEMICAL SOCIETY, 1947, (JAN): : 32 - 36
[5] BRADFIELD AE, 1946, CHEM IND-LONDON, P242
[6] CARTWRIGHT RA, 1955, CHEM IND-LONDON, P230
[7] EXPERIMENTS ON THE LOCALIZATION AND NATURE OF TEA OXIDASE
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BONNER, J
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[10] ROBERTS E. A. H., 1958, Journal of the Science of Food and Agriculture, V9, P381, DOI 10.1002/jsfa.2740090701