AROMA FORMATION IN DIANHONG BLACK TEA: EFFECTS OF BAKING

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International Journal of Food Properties 2016 / 11

AROMA FORMATION IN DIANHONG BLACK TEA: EFFECTS OF BAKING

Qiu, Xueli, Wang, Jianxin, Yu, Xiaofen, Lv, Shidong, Wu, Yuanshuang, Wang, Chen, Gao, Xuemei, Li, Jiangbing, Zhang, Wenrui, Zhao, Peng, Meng, Qingxiong
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Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2016.1249797
Date:
November, 2016
File:
PDF, 18.09 MB
english, 2016
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