5 results on '"Fang, Shimao"'
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2. Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics
3. Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology.
4. Ancient tea plants black tea taste determinants and their changes over manufacturing processes.
5. Effects of roasting treatment on non‐volatile compounds and taste of green tea.
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