Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
Binxing Zhou(Yunnan Agricultural University), Cunqiang Ma(Nanjing Agricultural University), Youyi Huang(Huazhong Agricultural University), Chengcheng Xu(Yunnan Agricultural University), Zihao Wang(Hubei University), Bingsong Ma(Yunnan Agricultural University), Jiacai Wang(Yunnan Agricultural University)
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