Formation of Pouchong Tea Aroma During Withering Process
Year: 1983
Type: book-chapter
Source: Elsevier eBooks
Authors: Tei Yamanishi, Akio Kobayashi, Keiko Tachiyama, I-Ming Juan, William Tsai-Fau Chiu
Institution: Ochanomizu University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: closed
OpenAlex ID: W328973602