THE EFFECT OF TEMPERATURE ON ENZYME-ACTIVITY DURING THE FERMENTATION PHASE OF BLACK TEA MANUFACTURE

被引：26

作者：

CLOUGHLEY, JB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740310909

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：920 / 923

页数：4

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