Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS (Original Aroma Simultaneously Input to the Sniffing port) method
HATTORI, Shoji, TAKAGAKI, Hitoshi, FUJIMORI, TakaneVolume:
11
Year:
2005
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.11.171
File:
PDF, 813 KB
english, 2005