不同萎凋和发酵处理对“汝城白毛茶”加工红茶品质的影响
钟兴刚, 黄怀生, 黎娜, 粟本文
Effect of withering and fermentation technology on the quality of “Rucheng Baimaocha” processed black tea
ZHONG Xinggang, HUANG Huaisheng, LI Na, SU Benwen
食品与发酵工业
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2022, (4): 137
-144
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DOI: 10.13995/j.cnki.11-1802/ts.027873
