Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

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journal：Food Chemistry

Authors：Jie-Qiong Wang; Yan-Qing Fu; Jian-Xin Chen; Fang Wang; Zhi-Hui Feng; Jun-Feng Yin; Liang Zeng; Yong-Quan Xu

Published date：2022-6-

DOI：10.1016/j.foodchem.2022.132217

Article link：http://dx.doi.org/10.1016/j.foodchem.2022.132217

Article Source：Elsevier BV。

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[Elsevier] Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

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