Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation

HUANG Huaisheng, LI Na, ZHONG Xinggang, SU Benwen

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (8) : 164-169.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (8) : 164-169. DOI: 10.13995/j.cnki.11-1802/ts.032240

Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(8): 164-169 https://doi.org/10.13995/j.cnki.11-1802/ts.032240

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