FLAVOR CONSTITUENTS OF LONGJING TEA

被引：32

作者：

KAWAKAMI, M ^{[1
]}

YAMANISHI, T ^{[1
]}

机构：

[1] OCHANOMIZU UNIV,BUNKYO KU,TOKYO 112,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1983年 / 47卷 / 09期

关键词：

D O I：

10.1080/00021369.1983.10865906

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2077 / 2083

页数：7

共 14 条

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[8] BLACK TEA AROMA AND ITS FORMATION .2. VARIATION IN AMOUNTS OF LINALOL AND GERANIOL PRODUCED IN TEA SHOOTS BY MECHANICAL INJURY
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[J]. PHYTOCHEMISTRY, 1981, 20 (09) : 2149 - 2151
[9] TAKEO T, 1982, NIPPON NOGEI KAGAKU, V56, P799
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (02) : 366 - 370