Effects of baking and aging on the changes of phenolic and...

Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

Chen, Ying-Jie, Kuo, Ping-Chung, Yang, Mei-Lin, Li, Feng-Yin, Tzen, Jason T.C.
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Volume:
53
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.07.007
Date:
October, 2013
File:
PDF, 1.71 MB
english, 2013
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