Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
Year: 2006
Type: article
DOI: 10.1021/jf052495n
Authors: Christian Schuh, Peter Schieberle
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1986077818