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Effects of Withering and Mass–Rolling Processes on the Formation of Aroma Components in Pouchong Type Semi-fermented Tea
Tokitomo, Yukiko, Ikegami, Machi, Yamanishi, Tei, Juan, I.M., Chiu, W. T.-F.Volume:
48
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1080/00021369.1984.10866102
Date:
January, 1984
File:
PDF, 717 KB
english, 1984