BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS
- 1 March 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (2) , 160-164
- https://doi.org/10.1111/j.1365-2621.1970.tb12128.x
Abstract
No abstract availableKeywords
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