Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea.-Reference-Cited by-同舟云学术

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Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea.

Published:1984 Issue:1 Volume:48 Page:87-91
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

TOKITOMO Yukiko,IKEGAMI Machi,YAMANISHI Tei,JUAN I-M.,CHIU W. T.-F.

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 10 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. Technological Development of a Simple and Rapid Method of Producing Fermented Teas Using Different Kinds of Tea Leaves, and the Manufacturing of New Types of Mixed Fermented Teas;Nippon Shokuhin Kagaku Kogaku Kaishi;2011

2. Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves;Nippon Shokuhin Kagaku Kogaku Kaishi;2010

3. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion;Molecular Nutrition & Food Research;2005-01

4. The Sensory Characteristics of Korean Wild Teas According to the Degree of Fermentation;Journal of the Korean Society of Food Science and Nutrition;2003-10-01

5. Progress of Tea Aroma Chemistry;Flavor Chemistry;1999

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