Effects of Withering and Mass-Rolling Processes on the Formation of Aroma Components in Pouchong Type Semi-Fermented Tea
Resource
Agricultural and Biological Chemistry, v.48 n.1, p.87-91
Journal
Agricultural and Biological Chemistry
Journal Volume
v.48 n.1
Pages
87-91
Date Issued
1982
Date
1982
Author(s)
Juan, I-Ming
Type
journal article