Aroma Components Characteristic of Spring Green Tea

Journal Article Aroma Components Characteristic of Spring Green Tea Get access Yoko Takei, Yoko Takei Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Keiko Ishiwata, Keiko Ishiwata Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Tei Yamanishi Tei Yamanishi Laboratory of Food Chemistry, Ochanomizu University, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 40, Issue 11, 1 November 1976, Pages 2151–2157, https://doi.org/10.1080/00021369.1976.10862384 Published: 01 November 1976 Article history Received: 19 April 1976 Published: 01 November 1976