Effect of the withering process on volatile compound formation during black tea manufacture
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (1), 84-87
- https://doi.org/10.1002/jsfa.2740350114
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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