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

doi:10.13995/j.cnki.11-1802/ts.026946

ZHANG Ting, LIU Xiao, XIONG Yuanyuan, WANG Xiaoping, HUANG Fan, WANG Yun, LI Chunhua, TANG Xiaobo, GUO Chengyi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 154-162.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 154-162. DOI: 10.13995/j.cnki.11-1802/ts.026946

Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 154-162 https://doi.org/10.13995/j.cnki.11-1802/ts.026946

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Received	Revised	Published
2021-02-07	2021-06-08	2022-05-15
Issue Date
2022-05-26

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