VOLATILE CONSTITUENTS OF SOME CENTRAL AFRICAN BLACK TEA CLONES

被引：17

作者：

CLOUGHLEY, JB ^{[1
]}

ELLIS, RT ^{[1
]}

PENDLINGTON, S ^{[1
]}

HUMPHREY, P ^{[1
]}

机构：

[1] UNILEVER RES LAB,COWORTH LAB,SHARNBROOK MK44 1LQ,BEDS,ENGLAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1982年 / 30卷 / 05期

关键词：

D O I：

10.1021/jf00113a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：842 / 845

页数：4

相关论文

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[2] THE EFFECT OF PH MODIFICATION DURING FERMENTATION ON THE QUALITY PARAMETERS OF CENTRAL AFRICAN BLACK TEAS
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[3] BLACK TEA MANUFACTURE .2. COMPARISON OF THE LIQUORING PROPERTIES, PARTICLE-SIZE DISTRIBUTION AND TOTAL VALUE OF TEAS PRODUCED BY DIFFERENT PROCESSING SYSTEMS
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