Open AccessA study of the alteration of ingredient composition according to the stored duration of green tea and puer tea
Author(s) -
Ki-nam Lee,
Yong-soon Chun
Publication year - 2016
Publication title -
association for international tea culture
Language(s) - English
Resource type - Journals
ISSN - 1975-3268
DOI - 10.21483/qwoaud.32..201606.195
Subject(s) - ingredient , food science , green tea , flavor , aroma , chemistry , caffeine , taste , raw material , composition (language) , biology , organic chemistry , art , endocrinology , literature
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