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2020•Food ChemistryOpen access

Effect of baking on the flavor stability of green tea beverages

Yanqing Fu, Jieqiong Wang, Jianxin Chen, Fang Wang, Jun‐Feng Yin, Liang Zeng, John Shi, Yong‐Quan Xu

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Key concepts: Flavor, Food science, Green tea, Chemistry, Raw material, Organic chemistry

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