Enzyme and Flavor.5.Flavor of Tea.(2).Glycoside as Precursor of Perfume.

Kagaku To Seibutsu
doi 10.1271/kagakutoseibutsu1962.32.185
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Society for Bioscience, Biotechnology, and Agrochemistry

Related search

Flavor of Black Tea

Agricultural and Biological Chemistry
1965English

Studies on the Flavor of Green Tea

Agricultural and Biological Chemistry
1966English

Studies on the Flavor of Green Tea

Bulletin of the Agricultural Chemical Society of Japan
1956English

Flavor Constituents of Pickled Tea : Goishi-Cha and Awa-Cha.

Journal of the agricultural chemical society of Japan
1987English

Enzyme and Flavor.2.Flavor Formation of Spices and Condiment Vegetable.1."Smell" Formation of the Genus Allium Plant and the Physiological Significance.

Kagaku To Seibutsu
1993English

Flavor Constituents of Pouchong Tea and a Comparison of the Aroma Pattern With Jasmine Tea

Agricultural and Biological Chemistry
1980English

Flavor Synthesis via a Two-Phase Enzyme Cascade

Chemie-Ingenieur-Technik
ChemistryChemical EngineeringManufacturing EngineeringIndustrial
2018English

Studies on the Flavor of Tea Made From Stored Tea Leaves at Low Temperature

Agricultural and Biological Chemistry
1965English

Flavor Violating Higgs Couplings in Minimal Flavor Violation

Journal of High Energy Physics
High Energy PhysicsNuclear
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy