{"product_id":"advances-in-tea-chemistry-hardcover-2","title":"Advances in Tea Chemistry - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYongquan Xu\u003c\/b\u003e (Guest Editor), \u003cb\u003eYing Gao\u003c\/b\u003e (Guest Editor), \u003cb\u003eQingqing Cao\u003c\/b\u003e (Guest Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTea, the traditional and magical Chinese beverage made from Camellia sinensis, has been recognized as the most popular of the top three non-alcoholic beverages (i.e., tea, coffee, and cocoa), coming second only to water, due to its enchanting flavor and numerous healthcare benefits. There are too many stories to tell about the processing and storage of tea products, the formation and release of tea flavors, the extraction and utilization of tea ingredients, as well as the innovation and development of tea industry. These also are what we interested in, thus the Special Issue is launched here.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 08, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52708603756851,"sku":"9783725830350","price":106.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/JPUOgAtHoU9783725830350_b4e666c4-1d4a-4ef4-a171-cd7cb8c25f80.webp?v=1763438300","url":"https:\/\/www.vysn.com\/en-ca\/products\/advances-in-tea-chemistry-hardcover-2","provider":"VYSN","version":"1.0","type":"link"}