Author:
Ye Yingqing,Lin Jiazheng,Yin Junfeng,He Hua-Feng
Funder
Key Research and Development Project of Hainan Province
National Natural Science Foundation of China
Jining Medical University
Key Research and Development Program of Jiangxi Province
Reference20 articles.
1. Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation;An;Sensors and Actuators B – Chemical,2022
2. GB/T 23776-2018 Methodology for sensory evaluation of tea.
3. GB/T 35810-2018 Technical regulation for processing of black tea.
4. Black tea quality determination using a generic resistive gas sensor;Hosseini-Golgoo;Measurement Science and Technology,2022
5. ISO 3720: 2011, Black tea-Definition and basic requirements.
Cited by
1 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