Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves
Author:
Funder
Kyung Hee University
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01063-6.pdf
Reference34 articles.
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