Article Versions Notes

Su D, Zhu J, Li Y, Qin M, Lei Z, Zhou J, Yu Z, Chen Y, Zhang D, Ni D. Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10. Molecules. 2025; 30(2):361. https://doi.org/10.3390/molecules30020361

Su, Dan, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang, and Dejiang Ni. 2025. "Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10" Molecules 30, no. 2: 361. https://doi.org/10.3390/molecules30020361

Su, D., Zhu, J., Li, Y., Qin, M., Lei, Z., Zhou, J., Yu, Z., Chen, Y., Zhang, D., & Ni, D. (2025). Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10. Molecules, 30(2), 361. https://doi.org/10.3390/molecules30020361