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

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatme (2022), Food Chemistry, Wang Jie-Qiong | AcademicGPT, tlooto for Academic and Research