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Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion |
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| Authors: | Wei Qin Ryutaro Yamada Takuya Araki Yukiharu Ogawa |
| Affiliation: | 1. Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan;2. Institute of Fruit Tree and Tea Science, NARO, Shizuoka, Japan |
| Abstract: | |
| Keywords: | antioxidant activity green tea manufacturing morphological structure total polyphenol content |