The mechanism of operation of climatic factors in the biogenesis of tea flavour
- 31 October 1974
- journal article
- Published by Elsevier in Phytochemistry
- Vol. 13 (10), 2057-2063
- https://doi.org/10.1016/0031-9422(74)85003-x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methodsJournal of Chromatography A, 1973
- Thermal Degradation of Beta-caroteneJournal of the agricultural chemical society of Japan, 1973
- Effect of light intensity on the formation of carotenoids in normal and mutant maize leavesPhytochemistry, 1972
- The effects of rainfall and shade on the occurrence of three mite pests of tea in CeylonAnnals of Applied Biology, 1972
- Plants under Climatic StressPlant Physiology, 1971
- BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATIONJournal of Food Science, 1971
- Changes undergone by free amino‐acids during the manufacture of black teaJournal of the Science of Food and Agriculture, 1966
- Studies of the quality and flavour of Ceylon teaJournal of the Science of Food and Agriculture, 1965
- CarotenoidsAnnual Review of Biochemistry, 1955
- Studies in carotenogenesis. 3. Identification of the minor polyene components of the fungus Phycomyces blakesleeanus and a study of their synthesis under various cultural conditionsBiochemical Journal, 1952