[1]
Saynamphung Tongsai, Anuvat Jangchud, Kamolwan Jangchud, Vichai Haruthaithanasan, and Piyaporn Chueamchaitrakun, “Descriptive sensory analysis of Chinese and Assam drinking green teas from Thailand influenced by varying durations of rolling and pan-firing processes”, Agr. Nat. Resour., vol. 54, no. 5, pp. 537–544, Oct. 2020.