Effect of Withering Degree on Quality and Catechins Oxidating of Taishun Black Tea

Wang Weiwei,Yang Liuyan,Jiang Heyuan and Zhang Jianyong

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Chinese Agricultural Science Bulletin ›› 2017, Vol. 33 ›› Issue (11) : 59-63. DOI: 10.11924/j.issn.1000-6850.casb16100017

Effect of Withering Degree on Quality and Catechins Oxidating of Taishun Black Tea

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017, 33(11): 59-63 https://doi.org/10.11924/j.issn.1000-6850.casb16100017

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