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Yuan-Chao Li

affiliation not provided to SSRN

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Effects of the Shaking and Fixation Processes on the Flavor Profiles of Tieguanyin and its Formation

Number of pages: 37 Posted: 17 Feb 2025
Lin Zeng, Yan-Qing Fu, Jin-Long Liu, Yuan-Chao Li, Shuilian Gao, Ying Gao, Fang Wang and Yong-Quan Xu
China Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, affiliation not provided to SSRN and Tea Research Association
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Abstract:

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Tieguanyin, processing, flavor characteristic, metabolomics, substance basis