BIOCHEMISTRY OF TEA FERMENTATION - ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION

被引：69

作者：

SANDERSON, GW

CO, H

GONZALEZ, JG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb04031.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：231 / +

页数：1

共 18 条

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