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Weidong Dai

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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62

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0

Scholarly Papers (2)

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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 36 (1,236,159)

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

2.

Decline in Sensory Quality, Non-Volatile Constituents , And Antioxidant Capacity of Bud Yellow Tea During Storage

Number of pages: 29 Posted: 13 Nov 2023
Jingyi Xu, Mingjia Li, Shuyi Zhang, Xing Liang, Yutong Yan, Jinli Bian, Bo Sun, Xiao Du, Qian Tang, Yao Zou, Yin Zhu, Weidong Dai and Chunlei He
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 26 (1,372,601)

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Bud yellow tea, storage temperature, sensory quality, non-volatile metabolites, antioxidant capacity