Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
Author:
Affiliation:
1. TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze-Kocaeli, Turkey
2. Department of Food Engineering, Hacettepe University, Beytepe-Ankara, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf301498p
Reference63 articles.
1. The Compounds Contributing to the Greenness of Green Tea
2. Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
3. Fingerprint of black teas from India: identification of the regio-specific characteristics
4. Electronic Nose for Black Tea Classification and Correlation of Measurements With “Tea Taster” Marks
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