Presentation Information
[S10-P-24]Roasting-Induced Changes in Soluble Composition and Aroma Compounds of Partially Oxidized Tea
*Chia-Chen Cho1, Shu-Yen Lin1, Po-An Chen2 (1. National Taiwan University (Taiwan), 2. Agricultural Technology Research Institute (Taiwan))
Keywords:
oolong tea,flavor modification,water-soluble pectin,volatile organic compound,oxidation level
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