{"title":"Analysis of Sensory Evaluation and Volatile Flavor Components according to the Mixing Ratios of Houttuynia cordata, Perilla frutescens, and Green tea","authors":"백지현, 현숙경","doi":"10.29225/jkts.2019.25.3.59","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Tea Society","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29225/jkts.2019.25.3.59","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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