MatchaDB

2014Journal article

Sensory Evaluation and Chemical Composition of Matcha

Liu Dong-na, Nie Kun-lun, DU Xiao, Chang Il Ju, Shuangling Li

Food Science

Read at the publisher →

Abstract

No abstract is available for this record.

Study type

Sensory / consumer

Taste, aroma, color and how people perceive matcha.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory

Matcha is a main subject here (named in the title).

Keywords and subject terms

matchasensory evaluationchemical compositiontea

Cite this study

Liu Dong-na, Nie Kun-lun, DU Xiao, Chang Il Ju, Shuangling Li. (2014). Sensory Evaluation and Chemical Composition of Matcha. Food Science. https://doi.org/10.7506/spkx1002-6630-201402031

DOI: 10.7506/spkx1002-6630-201402031 · Cited by 3 (OpenAlex)

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2021Journal articleFree to read

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