Volatile constituents of some Central African black tea clones
- 1 September 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (5) , 842-845
- https://doi.org/10.1021/jf00113a012
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Black tea manufacture.Annals of Applied Biology, 1981
- Rootstock Influence on Yield and Quality of Tea (Camellia SinensisL.)The Journal of Horticultural Science and Biotechnology, 1981
- Variation in amounts of linalol and geraniol produced in tea shoots by mechanical injuryPhytochemistry, 1981
- The effect of pH modification during fermentation on the quality parameters of central African black teasJournal of the Science of Food and Agriculture, 1980
- The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teasJournal of the Science of Food and Agriculture, 1980
- The volatile constituents of teaFood Chemistry, 1979
- Flavor of Black TeaAgricultural and Biological Chemistry, 1968