articleTop 10% cited
Recent studies of the volatile compounds in tea
Food Research International · 2013 · Vol. 53(2) · pp. 585–599
Ziyin Yang(Chinese Academy of Sciences)Susanne Baldermann(Leibniz Institute of Vegetable and Ornamental Crops)Naoharu Watanabe✉(Shizuoka University)
Tea Polyphenols and EffectsFermentation and Sensory AnalysisPlant biochemistry and biosynthesisAromaFlavorChemistryGreen teaFood science
Funding
- Chinese Academy of Sciences
Citations
640
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9.18
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98%
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References
Biosynthesis of plant‐derived flavor compounds
The Plant Journal · 2008 · 1,131 citations
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