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Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage processTsuyoshi Katsuno, Naoharu Watanabe, Hisae Kasuga et al.|Food Chemistry|2013Cited by 86
Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor CompoundsSusanne Baldermann, Naoharu Watanabe, Yoriyuki Nakamura et al.|American Journal of Analytical Chemistry|2014Cited by 84