[1]Tuan, H.Q. et al. 2016. A prediction model for aroma quality of Vietnamese orthodox black teas by combined multivariate analysis of GC/MS and sensory evaluation data. Vietnam Journal of Science and Technology. 54, 6 (Dec. 2016), 708–718. DOI:https://doi.org/10.15625/0866-708X/54/6/7338.