Jiang, X.; Lei, X.; Li, C.; Wang, L.; Wang, X.; Jiang, H.
Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea. Foods 2025, 14, 2736.
https://doi.org/10.3390/foods14152736
AMA Style
Jiang X, Lei X, Li C, Wang L, Wang X, Jiang H.
Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea. Foods. 2025; 14(15):2736.
https://doi.org/10.3390/foods14152736
Chicago/Turabian Style
Jiang, Xinfeng, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang, and Heyuan Jiang.
2025. "Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea" Foods 14, no. 15: 2736.
https://doi.org/10.3390/foods14152736
APA Style
Jiang, X., Lei, X., Li, C., Wang, L., Wang, X., & Jiang, H.
(2025). Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea. Foods, 14(15), 2736.
https://doi.org/10.3390/foods14152736