Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
Year: 2007
Type: article
Source: Food Chemistry
Authors: Li-Fei Wang, Joo-Yeon Lee, Jin-Oh Chung, Joo-Hyun Baik, Sung So, Seung-Kook Park
Institutions: Amorepacific (South Korea), Kyung Hee University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2000868358