Data on green tea flavor determinantes as affected by cultivars and manufacturing processes
This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘F...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-02-01
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| Series: | Data in Brief |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340916307867 |