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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

机译：关于绿茶风味的数据确定受品种和制造过程的影响

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Zhuo-Xiao Han; Mohammad M. Rana; Guo-Feng Liu; Ming-Jun Gao; Da-Xiang Li; Fu-Guang Wu; Xin-Bao Li; Xiao-Chun Wan; Shu Wei;
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1. Data on green tea flavor determinantes as affected by cultivars and manufacturing processes [J] . Zhuo-Xiao Han, Mohammad M. Rana, Guo-Feng Liu, Data in Brief . 2017,第1期

机译：品种和制造过程对绿茶风味决定因素的影响
2. Contribution of L-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes [J] . Guo Xiangyang, Song Chuankui, Ho Chi-Tang, Food Chemistry . 2018,第octa15期

机译：L-茶氨酸对2，5-二甲基吡嗪的形成有贡献，2,5-二甲基吡嗪是乌龙茶在生产过程中的主要烘烤花生味。
3. Energy usage and greenhouse gas emissions associated with tea and rubber manufacturing processes in Sri Lanka [J] . Vidanagama J., Lokupitiya E. Environmental Development . 2018,第期

机译：与斯里兰卡茶和橡胶制造工艺相关的能源使用和温室气体排放
4. Research on the Suitability for Different Tea Cultivars Processed into Flat green Tea [C] . Fan Luo, Xiao Du, Qiguo Zeng, ICEEP 2012 . 2013

机译：平面绿茶加工不同茶品种的适用性研究
5. Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries. [D] . Lee, Jeehyun. 2009

机译：绿茶：三种茶的风味特征，包括酿造，加工和储藏方式的变化以及消费者对三种国家茶的接受程度。
6. Data on green tea flavor determinantes as affected by cultivars and manufacturing processes [O] . Zhuo-Xiao Han, Mohammad M. Rana, Guo-Feng Liu, 2017

机译：品种和制造过程对绿茶风味决定因素的影响
7. Comparison of Flavor Components between Kukicha (Stalk Green Tea) and Sencha (Green Tea) [O] . Toshio HARA, Shuichi FUKATSU, Kazuo INA 1993

机译：kukicha（茎绿茶）与山寨（绿茶）之间的味道成分比较

Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

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