BIOCHEMISTRY OF TEA FERMENTATION - CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS

被引：52
|
作者：
CO, H
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1970.tb12128.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：160 / &
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