烘焙对红陈茶感官品质及主要生化成分的影响
王杰, 杨娟, 钟应富, 吴全, 徐泽, 袁林颖
Effect of baking treatments on aged black tea sensory quality and major biochemical components
WANG Jie, YANG Juan, ZHONG Yingfu, WU Quan, XU Ze, YUAN Linying
食品与发酵工业
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2021, (9): 240
-244
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DOI: 10.13995/j.cnki.11-1802/ts.026072
