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

doi:10.13995/j.cnki.11-1802/ts.026072

WANG Jie, YANG Juan, ZHONG Yingfu, WU Quan, XU Ze, YUAN Linying

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 240-244.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 240-244. DOI: 10.13995/j.cnki.11-1802/ts.026072

Effect of baking treatments on aged black tea sensory quality and major biochemical components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 240-244 https://doi.org/10.13995/j.cnki.11-1802/ts.026072

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Received	Revised	Published
2020-11-03	2020-11-24	2021-05-15
Issue Date
2021-06-03

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