Effect of the roasting degree on flavor quality of large-leaf yellow tea
Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, Xiaochun Wan
Topics & Concepts
RoastingFlavorOdorFood scienceChemistryOrganic chemistryPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies