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Publications by Pan-pan LIU

A Comparative Analysis for the Volatile Components of Green Tea Produced From Various Tea Cultivars in China

Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry

English

Related publications

On Tea Catechin Isolated From Green Tea

Bulletin of the Agricultural Chemical Society of Japan

English

Aroma Components Characteristic of Spring Green Tea.

Agricultural and Biological Chemistry

English

On the Tea Tannin in Green Tea

Proceedings of the Japan Academy

English

A Newly Registered Tea Variety "Sayamakaori" for Green Tea

Chagyo Kenkyu Hokoku (Tea Research Journal)

English

Changes in Aroma Components During Roasting of Green Tea

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Differences of Flavor Components Found in Green Tea Canned Drinks Made From Tea Leaves Plucked on Different Matured Stage.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Tea in China

English

Flavones in Green Tea

Agricultural and Biological Chemistry

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Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

Tarim Bilimleri Dergisi

English