Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

Published 2009 View Full Article

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Title
Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 5, Pages C406-C412
Publisher
Wiley
Online
2009-05-19
DOI
10.1111/j.1750-3841.2009.01185.x

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