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1 Ergebnisse
1
AMINO ACID COMPOSITION AS PRECURSOR FLAVORS CHANGES IN TEA ..:
Tuan, Hoang Quoc
;
Thinh, Nguyen Duy
;
Minh Tu, Nguyen Thi
http://vjs.ac.vn/index.php/jst/article/view/8318/7497. , 2017
Link:
http://vjs.ac.vn/index.php/jst/article/view/8318
RT Journal T1
AMINO ACID COMPOSITION AS PRECURSOR FLAVORS CHANGES IN TEA LEAVES (CAMELLIA SINENSIS) DURING ORTHODOX BLACK TEA MANUFACTURING
UL https://suche.suub.uni-bremen.de/peid=base-ftvietnamacadst:oai:ojs.pkp.sfu.ca:article_8318&Exemplar=1&LAN=DE A1 Tuan, Hoang Quoc A1 Thinh, Nguyen Duy A1 Minh Tu, Nguyen Thi PB Publishing House for Science and Technology YR 2017 K1 Black tea K1 amino acid K1 prediction model JF http://vjs.ac.vn/index.php/jst/article/view/8318/7497 LK http://vjs.ac.vn/index.php/jst/article/view/8318 DO http://vjs.ac.vn/index.php/jst/article/view/8318 SF ELIB - SuUB Bremen
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