Sur la composition de l'arôme de thé
- 1 January 1966
- journal article
- research article
- Published by Wiley in Helvetica Chimica Acta
- Vol. 49 (6) , 1763-1767
- https://doi.org/10.1002/hlca.19660490609
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Flavor of Black TeaAgricultural and Biological Chemistry, 1965
- Linalool-Epoxides in the Essential Oils from Freshly Plucked Tea-Leaves and Black TeaAgricultural and Biological Chemistry, 1964
- Studies on the Flavor of Green TeaAgricultural and Biological Chemistry, 1963
- Zur Kenntnis ätherischer Öle. 2. Mitteilung. Die Struktur der sogenannten «Linalooloxide»Helvetica Chimica Acta, 1963
- A gas chromatographic separation of the volatile fatty acids of black teaJournal of Chromatography A, 1962
- Recherches sur les arǒmes. 6e communication. Analyse de l'arǒme volatils des framboises II. Les alcoolsHelvetica Chimica Acta, 1962
- Gas‐chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und KetoneHelvetica Chimica Acta, 1958
- Studies on the Flavor of Green TeaBulletin of the Agricultural Chemical Society of Japan, 1956
- Reduction of Aldehydes, Ketones and Acid Chlorides by Sodium BorohydrideJournal of the American Chemical Society, 1949