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 (First Author), Johanna Kreißl (Co-Author), Yoshiko Kurobayashi (Co-Author), Tsukasa Saito (Co-Author), Andreas Dunkel (Co-Author), Thomas Hofmann (Last Author)

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Original language	German
Title of host publication	Flavour Science
Editors	B Siegmund, E Leitner
Pages	147-150
State	Published - 2018

Cite this

@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 -

Characterization of key aroma compounds in two types of Keemun tea

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