Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions
Sihan Deng(Tea Research Institute), Yong‐Quan Xu(Tasly Holding Group (China)), Qing-Qing Cao(Tea Research Institute), Fang Wang(Chinese Academy of Agricultural Sciences), Xiaohui Liu(Hebei Medical University), Jianxin Chen(Chinese Academy of Agricultural Sciences), Hao Zhang(Air Force General Hospital PLA), Jun‐Feng Yin(Tea Research Institute), Yan Zhu(Chinese Academy of Agricultural Sciences), Daniel Granato(Auckland University of Technology)
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