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.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