Chunhua Ma

Wuyi University

Jiangmen

China

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Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves

Number of pages: 28 Posted: 13 Sep 2025

Haomu Liao, Xiaoyue Song, Yuqin Xiong, Chunhua Ma and Hetong Lin

Wuyi University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Wuyi University and Fujian Agriculture and Forestry University

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