Characteristic of phenotype, amino acids and volatile compounds for fresh tea leaves of Korean tea cultivars (Camellia sinensis (L.) O. Kuntze).

Autor: Kang, Suyoung, Lee, So Jin, Kwon, YongHee, Moon, Doo-Gyung, Sun, Jung Hun, Hwang, Kyu-Won, Moon, Joon-Kwan
Zdroj: Applied Biological Chemistry; 7/30/2024, Vol. 67 Issue 1, p1-16, 16p
Databáze: Supplemental Index
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