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食品浓缩干燥过程中香气成分的保持 被引量:1

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作者 陆广源
出处 《杭州食品科技》 1992年第2期11-16,共6页 Hangzhou Food Science and Technology
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同被引文献12

  • 1THYA H. Quality of clonal black tea [J] . Agr Biol Chem,1989 (490): 87-94.
  • 2THANH-THI N. Flavour components in Vietnamese green teaand lotus tea [J] .Agr Biol Chem, 1975, 39 (6): 1263-1267.
  • 3OWUOR P O, REEVES S G, WANYOKO J K. Correlation of theaflavians content and valuation of Kenya black tea [J] . J Sci Food Agric, 1986b (37) : 507-513.
  • 4OWUOR P O, TSUSHIDA T, HORITA H, MURAlT. Comparison of the chemical composition of black tea from themain tea producing parts of the world [J] . Tea, 1986a (7): 71-78.
  • 5OWUOR P O, TSUSHIDA T, HORITA H, MURAIT. Effects of artificial withering on the chemical composition and quality of black tea [J] . Trop Sci, 1987 (27) : 159-166.
  • 6OWUOR P O, TSUSHIDA T, HORITA H, MURAlT. Effects of geographical area of production on the chemical composition of volatile flavour compounds in Kenya clonal black teas [J]. Exot Agric, 1988a (24) : 227-235.
  • 7WUOR P O, OTHIENO C O, HOWARD G E, ROBINSON J M. COOKE R D. Studies on the use of shade in tea plantations in Kenya. Effects on the chemical composition and quality of CTC black tea [J] . J Sci Food Agric, 1988b (46): 63-70.
  • 8BAKER T, etal. Japan Patent, JP031038445.
  • 9SHIOBATA Y. Japan Patent :JP04346752.
  • 10无锡轻工业学院编.食品工程原理[M].北京,化工出版社,1993.233-234,440-441.

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