Quality Components Variation and Fermenting Degree Discrimination During Fermentation Process of Congou Black Tea Based on Dynamic Cluster Analysis

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Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (7) : 196-204. DOI: 10.11924/j.issn.1000-6850.casb15090026

Quality Components Variation and Fermenting Degree Discrimination During Fermentation Process of Congou Black Tea Based on Dynamic Cluster Analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2016, 32(7): 196-204 https://doi.org/10.11924/j.issn.1000-6850.casb15090026

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