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Volumn 754, Issue , 2000, Pages 337-346

The change in the flavor of green and black tea drinks by the retorting process

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Indexed keywords


EID: 0039339345     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2000-0754.ch034     Document Type: Article
Times cited : (12)

References (20)
  • 14
    • 0002137346 scopus 로고
    • ACS Symp. Ser. 596; Rouseff, R. L.; Leahy, M. M., Eds.; American Chemical Society: Washington, DC
    • Roberts D. D.; Acree T. E. In Fruit Flavors; ACS Symp. Ser. 596; Rouseff, R. L.; Leahy, M. M., Eds.; American Chemical Society: Washington, DC, 1995, pp 190-199.
    • (1995) Fruit Flavors , pp. 190-199
    • Roberts, D.D.1    Acree, T.E.2
  • 17
    • 0041155939 scopus 로고
    • ACS Symp. Ser. 564; Mussinan, C. J.; Keelan, M. E., Eds.; American Chemical Society: Washington, DC
    • Chin, H.-W.; Lindsay, R. C. In Sulfur Compounds in Foods; ACS Symp. Ser. 564; Mussinan, C. J.; Keelan, M. E., Eds.; American Chemical Society: Washington, DC, 1994, pp 91-103.
    • (1994) Sulfur Compounds in Foods , pp. 91-103
    • Chin, H.-W.1    Lindsay, R.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.