Characterisation of odorant compounds and their biochemical...

Food Chemistry 2014 / 04 Vol. 148

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Katsuno, Tsuyoshi, Kasuga, Hisae, Kusano, Yumi, Yaguchi, Yoshihiro, Tomomura, Miho, Cui, Jilai, Yang, Ziyin, Baldermann, Susanne, Nakamura, Yoriyuki, Ohnishi, Toshiyuki, Mase, Nobuyuki, Watanabe, Naoh
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Volume:
148
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.069
Date:
April, 2014
File:
PDF, 550 KB
english, 2014
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