Research on freeze-drying key technology and quality evaluation of Guire2 black tea

doi:10.13995/j.cnki.11-1802/ts.025206

YANG Jingyang, LUO Lianfeng, LUO Yanfei, CHEN Yuanquan, LI Ziping, FENG Hongyu, QIN Hongyu, WEI Jinjian

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 97-104.

PDF(1429 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 97-104. DOI: 10.13995/j.cnki.11-1802/ts.025206

Research on freeze-drying key technology and quality evaluation of Guire2 black tea

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 97-104 https://doi.org/10.13995/j.cnki.11-1802/ts.025206

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1429 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-07-29	2021-03-08	2021-10-25
Issue Date
2021-11-18

Please choose a citation manager

Content to export