Production of volatiles by degradation of lipids during manufacture of black tea
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference15 articles.
1. Volatile and Non-volatile Forms of Aroma Compounds in Tea Leaves and Their Changes due to Injury
2. Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves
3. Decomposition of linoleic acid hydroperoxides. Enzymic reactions compared with nonenzymic
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