Effect of Aroma Enhancement Methods on the Quality of Congou Black Tea

被引：0
|
作者：
Qiu, Fangfang [1 ,2 ]
Zeng, Weichao [3 ]
Qu, Fengfeng [1 ]
Yu, Zhi [1 ]
Chen, Yuqiong [1 ]
Zheng, Shibing [4 ]
Ni, Dejiang [1 ]
机构：
[1] Key Laboratory of Urban Agriculture in Central China, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan,430070, China
[2] Yichang Academy of Agricultural Sciences, Yichang,443000, China
[3] Fruit and Tea Office of Hubei Province, Wuhan,430070, China
[4] Wutaichangchen Tea Co. Ltd. in Xuan'en County, Xuan'en,445500, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 11期
关键词：
D O I：
10.7506/spkx1002-6630-20180515-211
中图分类号：
学科分类号：
摘要：
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页码：82 / 87
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