BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION
- 1 March 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (2), 231-236
- https://doi.org/10.1111/j.1365-2621.1971.tb04031.x
Abstract
No abstract availableKeywords
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