Preparation of Congou Black Tea from Stale Green Tea-Reference-Cited by-同舟云学术

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Preparation of Congou Black Tea from Stale Green Tea

Published:1992-01 Issue:6 Volume:56 Page:992-993
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Guo Wenfei,Sakata Kanzo,Yagi Akihito,Ina Kazuo,Luo Shaojun

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.992

Reference2 articles.

1. K. Sakata and K. Ina, Proceedings of International Tea-Quality-Human Health Symposium, Hangzhou (China), ed. by Tea Research Institute, Chinese Academy of Agricultural Sciences, 1987, pp. 132–137.

2. S.J. Luo, W.F. Guo, H.J. Fu, and T. Yamanishi, Proceedings of International Tea-Quality-Human Health Symposium, Hangzhou (China), ed. by Tea Research Institute, Chinese Academy of Agricultural Sciences, 1987, pp. 128–131.

Cited by 4 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. Tea chemistry;CRIT REV PLANT SCI;1997

2. Tea Chemistry;Critical Reviews in Plant Sciences;1997-01

3. Analysis of Aroma Release from Scented Teas;Modern Methods of Plant Analysis;1997

4. Geranyl 6-O-β-d-xylopyranosyl-β-d-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea;Phytochemistry;1993-08

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