Article Versions Notes

Lu X, Lin Y, Tuo Y, Liu L, Du X, Zhu Q, Hu Y, Shi Y, Wu L, Lin J. Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality. Foods. 2023; 12(23):4334. https://doi.org/10.3390/foods12234334

Lu, Xiaofeng, Yanyan Lin, Yanming Tuo, Lijia Liu, Xinxin Du, Qiufang Zhu, Yunfei Hu, Yutao Shi, Liangyu Wu, and Jinke Lin. 2023. "Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality" Foods 12, no. 23: 4334. https://doi.org/10.3390/foods12234334

Lu, X., Lin, Y., Tuo, Y., Liu, L., Du, X., Zhu, Q., Hu, Y., Shi, Y., Wu, L., & Lin, J. (2023). Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality. Foods, 12(23), 4334. https://doi.org/10.3390/foods12234334