Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Cited by
6 articles.
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1. VIII. Flavor of tea;Food Reviews International;1995-08
2. Effect of oxidation products of scented tea aroma componds on flavor of tea infusion;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995
3. Comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of kenyan black teas;Journal of the Science of Food and Agriculture;1992
4. Tea aroma;Tea;1992
5. A potent thromboxane formation inhibitor in green tea leaves;Prostaglandins, Leukotrienes and Essential Fatty Acids;1990-08