Changes in the content of free amino acids during devlopment of the tea shoot and during processing.
1985
Lagvilava V.R. | Buzun G.A. | Tsanava N.G.
AGROVOC Keywords
Bibliographic information
Pagination
v.665-669(6)
Other Subjects
Aminoacidos; Tecnologia de los alimentos; Acide amine; The
Language
English, Russian
Note
17 ref. Translated from: Prikladnaia biokhimiia i mikrobiologiia, p. 826-831. (385 P93).
Type
Journal Article; Journal Part
Source
Applied-biochemistry-and-microbiology (USA). (Nov-Dec 1985). v. 21(6) p. 665-669.
2012-11-15
AGRIS AP
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