摇青工艺对“崇庆枇杷茶”加工红茶的香气品质的影响
李慧, 聂枞宁, 熊丙全, 唐茜, 黄丽, 杜晓, 杨铱, 彭玲莉, 李谦
The study of shaking green technology on the aroma quality of “Chongqing Pipa tea” processed black tea
LI Hui, NIE Congning, XIONG Bingquan, TANG Qian, HUANG Li, DU Xiao, YANG Yi, PENG Lingli, LI Qian
食品与发酵工业
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2021, (2): 188
-195
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DOI: 10.13995/j.cnki.11-1802/ts.024660
