CHANGES IN THE CHEMICAL-COMPOSITION AND QUALITY OF BLACK TEA DUE TO PLUCKING STANDARDS

被引：0

作者：

OWUOR, PO ^{[1
]}

OBANDA, MA ^{[1
]}

OTHIENO, CO ^{[1
]}

HORITA, H ^{[1
]}

TSUSHIDA, T ^{[1
]}

MURAI, T ^{[1
]}

机构：

[1] NATL RES INST VEGETABLES ORNAMENTAL PLANTS & TEA,DEPT TEA PROC TECHNOL,HAIBARA,SHIZUOKA 428,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1987年 / 51卷 / 12期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：3383 / 3384

页数：2

共 15 条

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[10] OPTIMIZING FERMENTATION TIME IN BLACK TEA MANUFACTURE [J].

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