Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
10.1016/j.foodchem.2014.01.046
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Main Authors: | Yu, P., Yeo, A.S.-L., Low, M.-Y., Zhou, W. |
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Other Authors: | CHEMISTRY |
Format: | Article |
Published: |
2014
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Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/94001 |
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Institution: | National University of Singapore |
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