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Wu Y, Wang X, Chen L, Li Q, He J, Deng X, Xu J, Che R, Zhou J, Yuan W, et al. Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea. Foods. 2024; 13(21):3456. https://doi.org/10.3390/foods13213456

Wu, Yamin, Xinghua Wang, Lijiao Chen, Qiang Li, Junjie He, Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou, Wenxia Yuan, and et al. 2024. "Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea" Foods 13, no. 21: 3456. https://doi.org/10.3390/foods13213456

Wu, Y., Wang, X., Chen, L., Li, Q., He, J., Deng, X., Xu, J., Che, R., Zhou, J., Yuan, W., Wu, T., Tian, J., Chen, Y., & Wang, B. (2024). Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea. Foods, 13(21), 3456. https://doi.org/10.3390/foods13213456