Author:
OKAL Amos W.,OWUOR P. Okinda,KAMAU David M.,MANG’URO Lawrence O.A.
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference18 articles.
1. Effect of plucking intervals on the chemical constituents of CTC black teas.
2. Ellis, R.T. and Grice, W.J. (1981). Fertiliser for 1981. Tea Research Foundation of Central Africa Quart. Newsl., 61, 23.
3. Hatanaka, A., Kajiwara T. and Matsui, K. (1995). The biogeneration of green odour by green leaves and physiological functions- past, present and future. Z. Naturforch, 50, 467-472.
4. Characterization of Epoxydecenal Isomers as Potent Odorants in Black Tea (Dimbula) Infusion
5. Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling
Cited by
7 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