Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

标题
Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages
作者
关键词
Tea, Theanine, Caffeine, Rolling method, Processing
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 237, Issue 2, Pages 229-236
出版商
Springer Nature
发表日期
2013-04-16
DOI
10.1007/s00217-013-1984-z

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