Studies on the formation of special aroma compounds of Pouchung tea made from different varieties

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 431-442

  Chen, Y S ^a   Tasy, H R ^b   Yu, T H ^b  

^a Department of Food Nutrition   (Taiwan)

^b DA YEH UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957813221     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80067-8     Document Type: Article

References (18)

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