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Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea

Yamin Wu,Xinghua Wang,Lijiao Chen, Qiang Li,Junjie He,Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou,Wenxia Yuan, Tianyu Wu, Juan Tian,Yaping Chen,Baijuan Wang

FOODS（2024）

Cited 1|Views5
Key words
Congou black tea,withering methods,quality,nonvolatile substance,components,aroma
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