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《Journal of Tea Communication》 2015-03
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The tea flavor quality and its ingredients

GUO Ying;CHEN Qi;HUANG Jun-rong;WU Xue-yuan;WU Qiong;Huangshan Entry-Exit Inspection and Quarantine Bureau;College of Life Science & Engineering, Shaanxi University of Science & Technology;Hefei University of Technology;  
This review from the main tea fl avor, freshness, bitterness and astringency, comprehensively expounds the correlation between tea taste and its quality substances. Researchers hope to establish the relationship between the fl avor and the quality substances of tea, seeking to effective methods to identify the tea taste quality.
【Fund】: 国家质检总局科技计划项目(2014IK119)
【CateGory Index】: S571.1
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