The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
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DOI: 10.3390/foods12102067
Abstract: The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little… read more here.
Keywords: taste aroma; effect; aroma; tea ... See more keywords