Effect of withering and fermentation technology on the quality of “Rucheng Baimaocha” processed black tea

ZHONG Xinggang; HUANG Huaisheng; LI Na; SU Benwen

doi:10.13995/j.cnki.11-1802/ts.027873

ZHONG Xinggang, HUANG Huaisheng, LI Na, SU Benwen

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 137-144.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 137-144. DOI: 10.13995/j.cnki.11-1802/ts.027873

Effect of withering and fermentation technology on the quality of “Rucheng Baimaocha” processed black tea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(4): 137-144 https://doi.org/10.13995/j.cnki.11-1802/ts.027873

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Received	Revised	Published
2021-05-04	2021-05-20	2022-02-25
Issue Date
2022-03-16

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