1Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas

作者： Wang, Kunbo; Ruan, Jianyun; Wang, Kunbo; Ruan, Jianyun; Wang, Kunbo; Wang, Kunbo; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Zhejiang, Peoples R China; Minist Agr, Key Lab Tea Chem Engn, Hangzhou 310008, Zhejiang, Peoples R China; Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China; Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： odors chemical analysis color green tea sensory evaluation taste