Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1, Tieguan-yin, and Huangyan introduced to Sichuan

Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1, Tieguan-yin, and Huangyan introduced to Sichuan

WANG Zi-qin,TANG Qian,CHENG Jiu-lin,GUO Xiang,XU Yan

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 192.

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PDF(387 KB)

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (9) : 192.

Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1, Tieguan-yin, and Huangyan introduced to Sichuan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(9): 192

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