BOUPHUN, T.; SASSA-DEEPANG, T.; DONGFOOKAM, K. Comparison of Physicochemical Properties and Sensory Quality of Orthodox versus Modified CTC Methods of Assam Black Tea. Journal of Food Technology, Siam University, [S. l.], v. 17, n. 2, p. 55–68, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/254877. Acesso em: 24 apr. 2024.