Volatile compounds and sensory characteristics of various instant teas produced from black tea

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Title
Volatile compounds and sensory characteristics of various instant teas produced from black tea
Authors
Keywords
Black tea, Freeze-dried instant tea, Spray-dried instant tea, Decaffeinated instant tea, Volatile compounds, Descriptive sensory analysis
Journal
FOOD CHEMISTRY
Volume 194, Issue -, Pages 864-872
Publisher
Elsevier BV
Online
2015-08-19
DOI
10.1016/j.foodchem.2015.08.051

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