Effects of Processing Techniques on Aroma and Glycosidic Aroma Precursors in Fresh Tea Leaves

Wei Zhiwen, Li Daxiang, Zhang Huayan, Hu Shaode, Fang Shihui, Wan Xiaochun

Chinese Agricultural Science Bulletin ›› 2007, Vol. 23 ›› Issue (11) : 109-109. DOI: 10.11924/j.issn.1000-6850.0711109
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Effects of Processing Techniques on Aroma and Glycosidic Aroma Precursors in Fresh Tea Leaves

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2007, 23(11): 109-109 https://doi.org/10.11924/j.issn.1000-6850.0711109

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