Work

A Comparison of the Volatile Aroma Components in High Grade Korean, Chinese and Japanese Green Tea

Year: 2005

Type: article

Source: Family and environment research

Authors: Sung-Hee Choi, Dae-Soo Chung, Soon-Ja Jea

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W241546721

FWCI:

Cites:

Cited by: 2

Related to: 10