6 Hal ini yang Menentukan Variasi Rasa pada Teh

Referensi

1. Cabrera, C., Artacho, R., & Gimnez, R. (2006). Beneficial effects of green tea---A review. Journal of the American College of Nutrition, 25(2), 79-99.
2. Harbowy, M. E., & Balentine, D. A. (1997). Tea chemistry. Critical Reviews in Plant Sciences, 16(5), 415-480.
3. Obuchowicz, M. (2010). The effects of tea processing on polyphenol content and its impact on taste and quality. Journal of Tea Science, 19(1), 55-68.
4. Wheeler, S. J., Wheeler, G. C., & Wheeler, S. C. (2004). The World of Tea: Cultural, Chemical, and Nutritional Aspects. Tea Science Press.