Identification of Potent Aroma Components in Brewed Black Teas.-Reference-Cited by-同舟云学术

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Identification of Potent Aroma Components in Brewed Black Teas.

Published:1998 Issue:12 Volume:45 Page:728-734
ISSN:1341-027X
Container-title:NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
language:ja
Short-container-title:JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY

Author:

KUMAZAWA Kenji,MASUDA Hideki,NISHIMURA Osamu,KATO Tatsuo

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Cited by 8 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. Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS;Molecules;2022-09-10

2. Key Odorants in Tea Detected by Gas Chromatography-Olfactometry;Chagyo Kenkyu Hokoku (Tea Research Journal);2020-12-31

3. 後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析;Food Preservation Science;2019

4. Degradation of methyl salicylate through Cl initiated atmospheric oxidation – a theoretical study;RSC Advances;2014

5. Molecular Modeling of the Green Leaf Volatile Methyl Salicylate on Atmospheric Air/Water Interfaces;The Journal of Physical Chemistry A;2013-05-21

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