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Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.
Food chemistry Jun, 2022 | Pubmed ID: 35101788
Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.
Frontiers in nutrition , 2023 | Pubmed ID: 36824171
Tea Research Institute Chinese Academy of Agricultural Sciences
Zhihui Feng1,
Xiaogen Yang2,
Chun Zou1,
Junfeng Yin1
1, Tea Research Institute Chinese Academy of Agricultural Sciences,
2State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University
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