Effect of different drying methods on the sensory quality and chemical components of black tea
- 1 January 2019
- journal article
- research article
- Published by Elsevier BV in LWT
- Vol. 99, 112-118
- https://doi.org/10.1016/j.lwt.2018.09.036
Abstract
No abstract availableKeywords
Funding Information
- Fundamental Research Funds (2662015PY136)
- National Natural Science Foundation of China (31270732)
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