The Chemistry of Tea and Tea Manufacturing-Reference-Cited by-同舟云学术

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The Chemistry of Tea and Tea Manufacturing

Published:1963 Issue: Volume: Page:201-262
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Stahl William H.

Publisher

Elsevier

Reference271 articles.

1. Changes in content of nucleic acids are related to growth of buds and young shoots in tea plants;Ali-Zade;Fiziol. Rastenii, Akad. Nauk S.SJ3.R.,1959

2. “Methods of Analysis.”,1960

3. A glossary of tea tasters terms;Tea Garden Directory & General Tea Information.,1959

4. Determination of sugar in tea leaves;Bardinskaya;Biokhim. Chalnogo Proizvodstva, Akad. Nauk SS.S.R. Inst. Biokhim. im A. N. Bakha Sbornik,1959

Cited by 22 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. Association between tea drinking and plasma folate concentration among women aged 18–30 years in China;Public Health Nutrition;2020-12-15

2. A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?;Food Research International;2013-08

3. Aqueous extraction of black leaf tea;International Journal of Food Science & Technology;2007-06-28

4. The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM);LWT - Food Science and Technology;2005-06

5. Extracts of cocoa (Theobroma cacao L.) leaves and their antioxidation potential;Food Chemistry;2004-06

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