摇青和揉捻工艺对白茶生化成分和感官品质的影响
王飞权,冯花,朱晓燕,李少华,张见明,张渤,杜红,陈荣冰
Effects of Rolling and Rocking Green on the Sensory Quality and Biochemical Components of White Tea
WANG Feiquan,FENG Hua,ZHU Xiaoyan,LI Shaohua,ZHANG Jianming,ZHANG Bo,DU Hong,CHEN Rongbing
热带作物学报
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2019, (11): 2236
-2245
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DOI: 10.3969/j.issn.1000-2561.2019.11.019
