Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

Published 2012 View Full Article

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Title
Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 2, Pages 732-743
Publisher
Elsevier BV
Online
2012-07-13
DOI
10.1016/j.foodres.2012.07.007

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