BIOCHEMISTRY OF TEA FERMENTATION - CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS

被引：54

作者：

CO, H

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12128.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：160 / &

共 28 条

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