Article Versions Notes

Lu L, Liu J, Zhang W, Cheng X, Zhang B, Yang Y, Que Y, Li Y, Li X. Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing. Foods. 2024; 13(9):1373. https://doi.org/10.3390/foods13091373

Lu, Li, Jinxian Liu, Wenneng Zhang, Xi Cheng, Bo Zhang, Yiyang Yang, Youxiong Que, Yuanhua Li, and Xinghui Li. 2024. "Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing" Foods 13, no. 9: 1373. https://doi.org/10.3390/foods13091373

Lu, L., Liu, J., Zhang, W., Cheng, X., Zhang, B., Yang, Y., Que, Y., Li, Y., & Li, X. (2024). Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing. Foods, 13(9), 1373. https://doi.org/10.3390/foods13091373