Variation in amounts of linalol and geraniol produced in tea shoots by mechanical injury
- 1 January 1981
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 20 (9) , 2149-2151
- https://doi.org/10.1016/0031-9422(81)80104-5
Abstract
No abstract availableKeywords
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- Volatile and Non-volatile Forms of Aroma Compounds in Tea Leaves and Their Changes due to InjuryAgricultural and Biological Chemistry, 1973
- Flavor of Black TeaAgricultural and Biological Chemistry, 1968