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

doi:10.13995/j.cnki.11-1802/ts.024660

LI Hui, NIE Congning, XIONG Bingquan, TANG Qian, HUANG Li, DU Xiao, YANG Yi, PENG Lingli, LI Qian

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 188-195.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 188-195. DOI: 10.13995/j.cnki.11-1802/ts.024660

The study of shaking green technology on the aroma quality of “Chongqing Pipa tea” processed black tea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 188-195 https://doi.org/10.13995/j.cnki.11-1802/ts.024660

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Received	Revised	Published
2020-06-06	2020-10-12	2021-01-25
Issue Date
2021-02-07

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