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EFFECTS OF WITHERING AND MASS ROLLING PROCESSES ON THE FORMATION OF AROMA COMPONENTS IN POUCHONG TYPE SEMI-FERMENTED TEA

被引：22
作者：
TOKITOMO, Y
IKEGAMI, M
YAMANISHI, T
JUAN, IM
CHIU, WTF
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 01期
关键词：
D O I：
10.1080/00021369.1984.10866102
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：87 / 91
页数：5
相关论文
共 4 条
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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1983, 47 (09) :2077-2083
[2]   BLACK TEA AROMA AND ITS FORMATION .2. VARIATION IN AMOUNTS OF LINALOL AND GERANIOL PRODUCED IN TEA SHOOTS BY MECHANICAL INJURY [J].
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[3]   FLAVOR OF BLACK TEA .V. COMPARISON OF AROMA OF VARIOUS TYPES OF BLACK TEA [J].
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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (03) :379-&
[4]   FLAVOR CONSTITUENTS OF POUCHONG TEA AND A COMPARISON OF THE AROMA PATTERN WITH JASMINE TEA [J].
YAMANISHI, T ;
KOSUGE, M ;
TOKITOMO, Y ;
MAEDA, R .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (09) :2139-2142
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