Research progress on effects of processing technology of green tea on formation of amino acids and flavor quality

QU Lichi, WANG Jinjin, HUANG Chunyong, CHEN Yan, QIN Tingfa, HUA Jinjie, WANG Kunbo, YUAN Haibo

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 380-388.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (5) : 380-388. DOI: 10.13995/j.cnki.11-1802/ts.039634

Research progress on effects of processing technology of green tea on formation of amino acids and flavor quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(5): 380-388 https://doi.org/10.13995/j.cnki.11-1802/ts.039634

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