FLAVOR OF BLACK TEA .V. COMPARISON OF AROMA OF VARIOUS TYPES OF BLACK TEA

被引：41
作者：
YAMANISH.T
KOBAYASH.A
NAKAMURA, H
UCHIDA, A
MORI, S
OHSAWA, K
SASAKURA, S
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1968年 / 32卷 / 03期
关键词：
D O I：
10.1080/00021369.1968.10859057
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：379 / &
相关论文
共 3 条
[1]   SOME ASPECTS OF CHEMISTRY OF TEA . A CONTRIBUTION TO KNOWLEDGE OF VOLATILE CONSTITUENTS [J].
BONDAROV.HA ;
GIAMMARI.AS ;
RENNER, JA ;
SHEPHARD, FW ;
SHINGLER, AJ ;
GIANTURC.MA .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) :36-&
[2]   FLAVOR OF BLACK TEA .2. ALCOHOLS AND CARBONYL COMPOUNDS [J].
YAMANISHI, T ;
KOBAYASH.A ;
SATO, H ;
OHMURA, A ;
NAKAMURA, H .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (11) :1016-+
[3]  
YAMANISHI T, 1966, AGR BIOL CHEM, V30, P786
1