BLACK TEA AROMA AND ITS FORMATION .2. VARIATION IN AMOUNTS OF LINALOL AND GERANIOL PRODUCED IN TEA SHOOTS BY MECHANICAL INJURY

被引：27

作者：

TAKEO, T

机构：

来源：

PHYTOCHEMISTRY | 1981年 / 20卷 / 09期

关键词：

D O I：

10.1016/0031-9422(81)80104-5

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：2149 / 2151

页数：3

共 9 条

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[8] BLACK TEA AROMA AND ITS FORMATION .1. PRODUCTION OF LINALOL AND GERANIOL BY HYDROLYTIC BREAKDOWN OF BOUND FORMS IN DISRUPTED TEA SHOOTS [J].

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[9] FLAVOR OF BLACK TEA .V. COMPARISON OF AROMA OF VARIOUS TYPES OF BLACK TEA [J].

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