HIGHLIGHTS
- who: Jeehyun Lee and collaborators from the Department of Food Science and Nutrition, Pusan National University, Jangjeon-Dong have published the paper: Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times, in the Journal: Foods 2013, 2, 554-571 of 16/08/2013
- what: The aims of this study were to determine how the aroma and flavor of green teas change as they are brewed to determine if a relationship exists between green tea flavors and green tea volatile compounds and to suggest the number of that green tea leaves can be brewed . . .
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