VOLATILE FLAVOR OF BLACK TEA .I. FORMATION OF VOLATILE COMPONENTS DURING BLACK TEA MANUFACTURE

被引：22

作者：

SAIJO, R

KUWABARA, Y

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1967年 / 31卷 / 04期

关键词：

D O I：

10.1080/00021369.1967.10858832

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：389 / &

共 10 条

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[10] STUDIES ON FLAVOR OF GREEN TEA .5. EXAMINATION OF ESSENTIAL OIL OF TEA-LEAVES BY GAS LIQUID CHROMATOGRAPHY [J].

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