TOKITOMO, Yukiko, IKEGAMI, Machi, YAMANISHI, Tei, JUAN, I-M., CHIU, W. T.-F. (1984) Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea. Agricultural and Biological Chemistry, 48. 87-91 doi:10.1271/bbb1961.48.87
| Reference Type | Journal (article/letter/editorial) | ||
|---|---|---|---|
| Title | Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea. | ||
| Journal | Agricultural and Biological Chemistry | ||
| Authors | TOKITOMO, Yukiko | Author | |
| IKEGAMI, Machi | Author | ||
| YAMANISHI, Tei | Author | ||
| JUAN, I-M. | Author | ||
| CHIU, W. T.-F. | Author | ||
| Year | 1984 | Volume | 48 |
| Publisher | Informa UK Limited | ||
| DOI | doi:10.1271/bbb1961.48.87Search in ResearchGate | ||
| Generate Citation Formats | |||
| Mindat Ref. ID | 12449172 | Long-form Identifier | mindat:1:5:12449172:6 |
| GUID | 0 | ||
| Full Reference | TOKITOMO, Yukiko, IKEGAMI, Machi, YAMANISHI, Tei, JUAN, I-M., CHIU, W. T.-F. (1984) Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea. Agricultural and Biological Chemistry, 48. 87-91 doi:10.1271/bbb1961.48.87 | ||
| Plain Text | TOKITOMO, Yukiko, IKEGAMI, Machi, YAMANISHI, Tei, JUAN, I-M., CHIU, W. T.-F. (1984) Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea. Agricultural and Biological Chemistry, 48. 87-91 doi:10.1271/bbb1961.48.87 | ||
| In | (n.d.) Agricultural and Biological Chemistry Vol. 48. Informa UK Limited | ||
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