Improving the quality of fermented black tea juice with oolong tea infusion
Crossref DOI link: https://doi.org/10.1007/s13197-017-2849-4
Published Online: 2017-09-13
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xu, Yong-Quan
Chen, Jian-Xin
Du, Qi-Zhen
Yin, Jun-Feng
Funding for this research was provided by:
Grant of Scientific Innovation Project of CAAS (CAAS-ASTIP-2014-TRICAAS)
Natural Science Foundation of Zhejiang (LR17C160001)
License valid from 2017-09-13