Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea
LUO Xueping1, LI Lixia1, ZHAO Xianming2, JING Tingtao3,*
1. Department of Biological and Chemical Engineering, Yibin Vocational and Technical College, Yibin 644003, China;
2. Sichuan Tea College, Yibin University, Yibin 644007, China; 3. Agricultural Science and Technology Information Center,Chongqing Academy of Agricultural Sciences, Chongqing 401329, China
LUO Xueping, LI Lixia, ZHAO Xianming, JING Tingtao. Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201617017.