The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
乌龙茶的香气特征是由加工方式和茶树品种共同决定的
期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2023.100730
Chang He, Jingtao Zhou, Yuchuan Li, De Zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni