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(Shanghai University), Zihao Wang(China Pharmaceutical University), Bingsong Ma(Nanjing Agricultural University), Jiacai Wang(Yunnan Agricultural University)
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