Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process
Author:
Publisher
Wiley
Subject
Bioengineering,Environmental Engineering,Biotechnology
Reference7 articles.
1. H. Etoh, K. Sakata, A. Yagi, K. Ina, Z. G. Gong, Q. J. Liu, Analysis of chemical compounds of Puer tea, in Proceedings of the International Symposium on Tea Sciences, Japan, 1991, 140-144.
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