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Improvement of flavour quality of black tea using molecular basis of aroma formation in oolong tea.
Improvement of flavour quality of black tea using molecular basis of aroma formation in oolong tea.
2008
Kanzo Sakata
Masaharu Mizutani
Cho JeongYong
Tomomi Kinoshita
Bun-ichi Shimizu
N. K. Jain
F Rahman
P. Baker
Keywords:
Aroma
Flavour
Food science
Fight-or-flight response
Horticulture
Chemistry
black tea
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