Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
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Elsevier BV
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea;Food Chemistry;2024-10
2. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09
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