Work

Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma

Year: 1995

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf00049a037

Authors: Michiko Kawakami, Subhendu N. Ganguly, J. Banerjee, Akio Kobayashi

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2005659208

FWCI: 1.102

Cites:

Cited by: 101

Related to: 10