Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
Sihan Deng(Tea Research Institute), Xiaohui Liu(Hebei Medical University), Ying Gao(Tang Du Hospital), Baijuan Wang(Yunnan Agricultural University), Xinru Zhou(Southern Medical University), Haiyu Dong(Harbin Institute of Technology), Yong‐Quan Xu(Tasly Holding Group (China))
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