Progress of Tea Aroma Chemistry
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-4693-1_12
Reference37 articles.
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5. Fukatsu, S.; Iwasa, K. Changes in aroma constituents during the manufacture of green tea (sencha). Tea Res. J. 1978, 48, 68–76.
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