Effects of Baking Time for Improving Aroma on the Quality of Congou Black Tea
Year: 2012
Type: article
Source: China Tea Processing
Author: Xiaoqin Huang
Institution: Shandong Agricultural University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2349331563