Studies on fatty acid composition in tea Camellia sinensis
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 46 (3) , 325-330
- https://doi.org/10.1002/jsfa.2740460310
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Chlorophylls and degradation products in orthodox and CTC black teas and their influence on shade of colour and sensory quality in relation to thearubiginsJournal of the Science of Food and Agriculture, 1985
- Flavour volatiles and lipids in various components of tea shoots Camellia sinensis, (L.), O. kuntzeJournal of the Science of Food and Agriculture, 1985
- Differences in the fatty acid composition of soybean seed produced in northern and southern areas of the U.S.A.Phytochemistry, 1985
- Studies on Thearubigin Pigments in Black Tea Manufacturing SystemsJournal of the Science of Food and Agriculture, 1984
- Patterns of fatty acid deposition during development of soybean seedPhytochemistry, 1984
- Changes in lipoxygenase activity in relation to lipid degradation in plucked tea shootsPhytochemistry, 1980
- Lipid degradation during manufacture of black teaPhytochemistry, 1979
- The Role Lipids Play in the Positive and Negative Flavors of FoodsPublished by American Chemical Society (ACS) ,1978
- Production of volatiles by degradation of lipids during manufacture of black teaPhytochemistry, 1978
- Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leavesPhytochemistry, 1973