Abstract: Journal Article Flavor of Black Tea: Part V Comparison of Aroma of Various Types of Black Tea Get access Tei Yamanishi, Tei Yamanishi Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Akio Kobayashi, Akio Kobayashi Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Hideko Nakamura, Hideko Nakamura Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Atsuko Uchida, Atsuko Uchida Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Setsuko Mori, Setsuko Mori Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Kuniko Ohsawa, Kuniko Ohsawa Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Sakae Sasakura Sakae Sasakura Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 32, Issue 3, 1 March 1968, Pages 379–386, https://doi.org/10.1080/00021369.1968.10859057 Published: 01 March 1968 Article history Received: 19 September 1967 Published: 01 March 1968
Publication Year: 1968
Publication Date: 1968-03-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 8
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