%0 Journal Article
%T Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process
%A Qin, Wei
%A Yamada, Ryutaro
%A Araki, Takuya
%A Ogawa, Yukiharu
%J Food and Bioprocess Technology
%V 15
%N 1
%P 82-91
%@ 1935-5130
%D 2022-01-01
%I Springer US
%~ DeepDyve