Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

Publication date: Available online 1 December 2020Source: Journal of Food Composition and AnalysisAuthor(s): Jinjie Hua, Qi Xu, Haibo Yuan, Jinjin Wang, Zhengqi Wu, Xiuting Li, Yongwen Jiang

Source: Journal of Food Composition and Analysis - December 2, 2020 Category: Food Science Source Type: research