Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea
Crossref DOI link: https://doi.org/10.1007/s10068-016-0236-y
Published Online: 2016-12-31
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Lan-Sook
Kim, Young-Chan
Park, Jong-Dae
Kim, Young-Boong
Kim, Sang-Hee
License valid from 2016-12-01