Contribution of Polyphenolic Compounds to the Taste of Tea

Contribution of Polyphenolic Compounds to the Taste of Tea

Author(s):

Sanderson, Gary W.

Publication title:

Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium

Title of ser.:

ACS symposium series

Ser. no.:

26

Pub. Year:

1976

Page(from):

14

Pub. info.:

Washington: American Chemical Society

ISSN:

00976156

ISBN:

9780841203303 [084120330X]

Language:

English

Call no.:

A05800/26

Type:

Conference Proceedings

Details

TDL ID:	ZA00017442
Series ID:	PA00000004
Conf. info. (Name):	Meeting of the American Chemical Society
Conf. info. (Number):	170th
Conf. info. (Venue):	Chicago, IL, USA
Conf. info. (Date):	1975.08.25-1975.08.26

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