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Effects of the Firing Process on Sensory Testing and Aromatic Compounds of a Mixed Fermented Tea Product Obtained by Kneading Third-crop Green Tea and Loquat Leaves

机译：烧制过程对通过捏合第三作物绿茶和枇杷叶获得的混合发酵茶产品感觉检测和芳族化合物的影响

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Yuji Miyata; Takashi Tanaka; Kei Tamaya; Toshiro Matsui; Shizuka Tamaru; Kazunari Tanaka;
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机译：用三种绿茶叶和枇杷叶混合揉捏新发酵茶叶

Effects of the Firing Process on Sensory Testing and Aromatic Compounds of a Mixed Fermented Tea Product Obtained by Kneading Third-crop Green Tea and Loquat Leaves

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