Flavour volatiles and lipids in various components of tea shoots Camellia sinensis, (L.), O. kuntze
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (11) , 1130-1132
- https://doi.org/10.1002/jsfa.2740361116
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Studies on some volatile flavour constituents in orthodox black teas of various clones and flushes in North‐east IndiaJournal of the Science of Food and Agriculture, 1984
- Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varietiesJournal of the Science of Food and Agriculture, 1983
- Lipid degradation during manufacture of black teaPhytochemistry, 1979
- Production of volatiles by degradation of lipids during manufacture of black teaPhytochemistry, 1978
- Comparison of methods for the extraction of plant lipidsPhytochemistry, 1977