articleFood Research InternationalFeb 20, 2013Closed access

Recent studies of the volatile compounds in tea

ZYZiyin YangSBSusanne BaldermannNWNaoharu Watanabe

Chinese Academy of Sciences · South China Botanical Garden · +3 more institutions

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650
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9.09
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100%
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105
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3

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Topics
Keywords
  • Aroma
  • Flavor
  • Chemistry
  • Green tea
  • Food science
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