四川黑茶渥堆过程中主要品质成分和茶汤色差变化及其相关性研究
张厅, 刘晓, 熊元元, 王小萍, 黄藩, 王云, 李春华, 唐晓波, 郭承义
Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation
ZHANG Ting, LIU Xiao, XIONG Yuanyuan, WANG Xiaoping, HUANG Fan, WANG Yun, LI Chunhua, TANG Xiaobo, GUO Chengyi
食品与发酵工业
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2022, (9): 154
-162
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DOI: 10.13995/j.cnki.11-1802/ts.026946
