Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea
Jinjie Hua, Qi Xu, Haibo Yuan, Jinjin Wang, Zhengqi Wu, Xiuting Li, Yongwen Jiang
Topics & Concepts
Black teaChemistryFermentationFood sciencePolyphenolAromaPartial least squares regressionBotanyBiochemistryMathematicsBiologyStatisticsAntioxidantTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis