FLAVOR CONSTITUENTS OF POUCHONG TEA AND A COMPARISON OF THE AROMA PATTERN WITH JASMINE TEA

被引：23

作者：

YAMANISHI, T

KOSUGE, M

TOKITOMO, Y

MAEDA, R

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 09期

关键词：

D O I：

10.1080/00021369.1980.10864281

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2139 / 2142

页数：4

共 9 条

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[8] FLAVOR OF BLACK TEA .7. CONSTITUENTS AND COMPOSITION OF STEAM VOLATILE AROMA FROM CEYLON TEA [J].

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[9] FLAVOR OF BLACK TEA .8. METHYL JASMONATE AND LACTONES INCLUDING JASMINE LACTONE IN CEYLON TEA [J].

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