Correlation of the Chemical Constituents with the Organoleptic Evaluation of Green Tea Liquors-Reference-Cited by-同舟云学术

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Correlation of the Chemical Constituents with the Organoleptic Evaluation of Green Tea Liquors

Published:1970-01-30 Issue:32 Volume:1970 Page:46-52
ISSN:0366-6190
Container-title:Chagyo Kenkyu Hokoku (Tea Research Journal)
language:en
Short-container-title:Chagyo Kenkyu Hokoku (Tea Research Journal)

Author:

NAKAGAWA Muneyuki

Publisher

Japanese Society of Tea Science and Technology

Subject

Marketing,Organizational Behavior and Human Resource Management,Strategy and Management,Drug Discovery,Pharmaceutical Science,Pharmacology

Link

https://www.jstage.jst.go.jp/article/cha1953/1970/32/1970_32_46/_pdf

Reference7 articles.

1. 8) DZHEMUKHADZE, K. M : Biokhim. Chainogo Proizvodstva, Akad.Nauk S S S R, 87, 649 (1952).

2. 9) ZAPROMETOV, M. N : Biokhizn. Chainogo Proizvodstva, Akad.Nauk S S S R, Inst. Biokhinz. im A. N. Bakha, Sbornik, 1959, No. 9 , 114.

3. 10) DZHEMUKHADZE, K. M. and L. L. MILESHKO : Biokhinz. Chainogo Proizvodstva, Mad. Nauk S S S R, Inst. Biokhinz. im A.N. Bakha, Sbornik, 1960, No.8, 536.

4. 14) KRAMER, A. : Food Technol., 14, 11 (1960).

5. 15) KENDALL, M. G. : Rank Correlation Methods, (Charles Griffin Co. Ltd.,) (1946).

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Studies on Inorganic Components of Tea Plants (Part 1);Chagyo Kenkyu Hokoku (Tea Research Journal);1976-07-18

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