Characterization of key aroma compounds in two types of Keemun tea

Tetsuya Yoshida; Johanna Kreißl; Yoshiko Kurobayashi; Tsukasa Saito; Andreas Dunkel; Thomas Hofmann

Characterization of key aroma compounds in two types of Keemun tea

Tetsuya Yoshida (Erstautor/-in)
, Johanna Kreißl (Co-Autor/-in)
, Yoshiko Kurobayashi (Co-Autor/-in)
, Tsukasa Saito (Co-Autor/-in)
, Andreas Dunkel (Co-Autor/-in)
, Thomas Hofmann (Letztautor/-in)

T. Hasegawa Company, Ltd.
Technische Universität München

Publikation: Beitrag in Buch/Bericht/Konferenzband › Konferenzbeitrag › Begutachtung

Originalsprache	Deutsch
Titel	Flavour Science
Redakteure/-innen	B Siegmund, E Leitner
Seiten	147-150
Publikationsstatus	Veröffentlicht - 2018

Andere Dateien und Links

https://www.semanticscholar.org/paper/Characterization-of-key-aroma-compounds-in-two-of-Yoshida-Krei%C3%9Fl/dbaf436055318e9cf3f756d09315cfa376c4464c

Dieses zitieren

@inproceedings{f27f11cc2b3d4a8ba375dc32e68a1259,

title = "Characterization of key aroma compounds in two types of Keemun tea",

author = "Tetsuya Yoshida and Johanna Krei{\ss}l and Yoshiko Kurobayashi and Tsukasa Saito and Andreas Dunkel and Thomas Hofmann",

year = "2018",

language = "Deutsch",

pages = "147--150",

editor = "B Siegmund and E Leitner",

booktitle = "Flavour Science",

}

TY - GEN

T1 - Characterization of key aroma compounds in two types of Keemun tea

AU - Yoshida, Tetsuya

AU - Kreißl, Johanna

AU - Kurobayashi, Yoshiko

AU - Saito, Tsukasa

AU - Dunkel, Andreas

AU - Hofmann, Thomas

PY - 2018

Y1 - 2018

UR - https://www.semanticscholar.org/paper/Characterization-of-key-aroma-compounds-in-two-of-Yoshida-Krei%C3%9Fl/dbaf436055318e9cf3f756d09315cfa376c4464c

M3 - Konferenzbeitrag

SP - 147

EP - 150

BT - Flavour Science

A2 - Siegmund, B

A2 - Leitner, E

ER -