Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘F...

Descripción completa

Detalles Bibliográficos
Autores principales: Han, Zhuo-Xiao, Rana, Mohammad M., Liu, Guo-Feng, Gao, Ming-Jun, Li, Da-Xiang, Wu, Fu-Guang, Li, Xin-Bao, Wan, Xiao-Chun, Wei, Shu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5196232/
https://www.ncbi.nlm.nih.gov/pubmed/28054014
http://dx.doi.org/10.1016/j.dib.2016.12.025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5196232/
https://www.ncbi.nlm.nih.gov/pubmed/28054014
http://dx.doi.org/10.1016/j.dib.2016.12.025

Ejemplares similares