Changes in Sensory and Physico-chemical Characteristics of Tea Leaves during Aerobic Fermentation for Black Tea
PAN Ke, SHEN Qiang, SHEN Dong, DU Xiao
1. College of Forestry and Horticulture, Sichuan Agricultural University, Ya’an 625014, China;
2. Guizhou Tea Research Institute, Guiyang 550006, China
PAN Ke, SHEN Qiang, SHEN Dong, DU Xiao. Changes in Sensory and Physico-chemical Characteristics of Tea Leaves during Aerobic Fermentation for Black Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415040.