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Journal: Molecules, 2025
Volume: 30
Number: 361
361
Article: Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Authors: by Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang and Dejiang Ni
Link: https://www.mdpi.com/1420-3049/30/2/361

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