Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes. [electronic resource]

By: Contributor(s): Producer: 20190122Description: 2718-2732 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 83
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Publication Type: Journal Article

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