default author photo

Fang Dong

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

1

DOWNLOADS

37

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Re-Rolling Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

Number of pages: 39 Posted: 09 Oct 2023
Qincao Chen, Ying Fu, Wengting Heng, Shuai Yu, Feng Xie, Fang Dong, Zhi Lin, Weidong Dai and Haihui Fu
Jiangxi Agricultural University, Jiangxi Agricultural University, Jiangxi Agricultural University, affiliation not provided to SSRN, Jiangxi Academy of Agricultural Sciences, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Jiangxi Agricultural University
Downloads 37 (1,236,159)

Abstract:

Loading...

Black tea, Re-rolling, taste, Liquor color, Fermentation, Flavor quality