Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
- Ying Gao
- , Qing Qing Cao
- , Yu Hong Chen
- , Daniel Granato
- , Jie Qiong Wang
- , Jun Feng Yin
- , Xue Bo Zhang
- , Fang Wang
- , Jian Xin Chen
- , Yong Quan Xu
- Chinese Academy of Agricultural Sciences
- National Tea Quality Supervision and Inspection Center
Research output: Contribution to journal › Article › peer-review