Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
Authors:
Open Access
- 8 July 2022
- journal article
- research article
- Published by Elsevier in Current Research in Food Science
- Vol. 5, 1098-1107
Abstract
No abstract availableKeywords
Funding Information
- Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2014-TRICAAS)
- Agriculture Research System of China
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