Presentation Information

[S10-P-25]Effects of Turning-Over Intensity on the Dynamic Changes of Volatiles and Catechins During Setting in Baozhong Tea

*Chi-Ting Hsia¹, Shu-Yen Lin¹, Po-An Chen² (1. National Taiwan University (Taiwan), 2. Agricultural Technology Research Institute (Taiwan))

partially oxidized tea,oolong tea,leaf shaking,manufacturing process,beverage crop

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