Cite

    Jiang Shi et al.. “Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea.” Lebensmittel-Wissenschaft + Technologie =, vol. 173, 2023, p. . http://access.bl.uk/ark:/81055/vdc_100173232650.0x00004f