Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2476-2484

  Wang, Kunbo ^a,b   Ruan, Jianyun ^a  

^a BEIJING HOSPITAL   (China)

^b HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aroma; Chemical analysis; Colour; Green tea; Longjing tea; Perceived quality score; Sensory evaluation; Taste

Indexed keywords

EID: 70450163003     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02040.x     Document Type: Article

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