Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods
Year: 2007
Type: article
Source: Chaye kexue
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W150859202