AROMA FORMATION IN DIANHONG BLACK TEA: EFFECTS OF BAKING

Qiu, Xueli; Wang, Jianxin; Yu, Xiaofen; Lv, Shidong; Wu, Yuanshuang; Wang, Chen; Gao, Xuemei; Li, Jiangbing; Zhang, Wenrui; Zhao, Peng; Meng, Qingxiong

期刊名称International Journal of Food Properties
作者Qiu, Xueli; Wang, Jianxin; Yu, Xiaofen; Lv, Shidong; Wu, Yuanshuang; Wang, Chen; Gao, Xuemei; Li, Jiangbing; Zhang, Wenrui; Zhao, Peng; Meng, Qingxiong
印刷ISSN1094-2912
电子ISSN1532-2386
文件大小18528.60KB
发表时间2016-11-17
DOI10.1080/10942912.2016.1249797

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AROMA FORMATION IN DIANHONG BLACK TEA: EFFECTS OF BAKING