Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea
多维分析揭示黑茶初次堆发酵过程中风味品质的形成机制
期刊:Foods
影响因子:5.1
doi:10.3390/foods15020212
Wu, Dunchao; He, Yufei; Wen, Juanshu; Zheng, Hongfa; Zhao, Xi; Yu, Penghui; Zhong, Ni; Niu, Li; Li, Shi; Lin, Yong; Huang, Hao; Liu, Zhonghua