Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

已取消 10 由我生来就倔强发布于 2024/9/7 21:11:28

DOI:10.1016/j.lwt.2021.112939
作者：Huajie Wang ,?Shuai Shen ,?Jinjin Wang,?Yongwen Jiang,?Jia Li,?Yanqin Yang,?Jinjie Hua,?Haibo Yuan
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Fermentation is a crucial process in black tea processing; however, the effect of fermentation time on the quality of Yunnan Congou black tea has never been assessed. This study aimed to eva

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