Studies of incorporation and stability of model flavouring compounds on black tea-Reference-Cited by-同舟云学术

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Studies of incorporation and stability of model flavouring compounds on black tea

Published:1986-02 Issue:2 Volume:37 Page:185-193
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dhanaraj Nagalakshmi,Nataraj Coimbatore P.,Seshadri Ramachandran

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. The Culture and Marketing of Tea, 2nd edn. Oxford University Press, London, 1956, pp. 102–103.

2. Some aspects of the chemistry of tea clones. Proceedings of the Seventeenth Scientific Conference, United Planters' Association of Southern India, (Venkataramani, K. S. Ed.), United Planters Association of Southern India, Coonoor, 1971, Bull. No. 29, 47–55.

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1. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part 1: occurrence and contents of monoterpenes in Earl Grey teas marketed in the European Union;Food Additives & Contaminants: Part A;2013-10

2. Tea;Handbook of Postharvest Technology;2003-01-22

3. Anti-nutritional constituents of six underutilized legumes grown in Nigeria;Journal of Chromatography A;1998-10

4. Effect of rosemary and 1,4-dihydropyridines on oxidative and flavour changes of bergamot oil;Developments in Food Science;1998

5. Colour and Flavour Characteristics of Made Tea;Analysis of Nonalcoholic Beverages;1988

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