Effects of Withering and Mass-Rolling Processes on the Formation of Aroma Components in Pouchong Type Semi-Fermented Tea

Kokitomo, Y.Y.KokitomoIkegami, M.M.IkegamiYamanishi, T.T.Yamanishi阮逸明Chiu, T. F.T. F.ChiuJuan, I-MingI-MingJuan2009-02-042018-07-112009-02-042018-07-111982http://ntur.lib.ntu.edu.tw//handle/246246/119412en-USEffects of Withering and Mass-Rolling Processes on the Formation of Aroma Components in Pouchong Type Semi-Fermented Teajournal article