Changes in Tea Quality Components in the Yellowing Process of Wild Baiyun Yellow Tea and the Isolation and Identification of Microbial Strains

LIU Zhanliang; WU Xiaorong; HUANG Yiju; HUANG Xipeng; HUANG Xueya; WU Xiyue; LIN Yuechun; CHEN Ling; ZHOU Qiaoyi

doi:10.13982/j.mfst.1673-9078.2021.12.0200

Home>Articles>Changes in Tea Quality Components in the Yellowing Process of Wild Baiyun Yellow Tea and the Isolation and Identification of Microbial Strains

DOI: 10.13982/j.mfst.1673-9078.2021.12.0200

Changes in Tea Quality Components in the Yellowing Process of Wild Baiyun Yellow Tea and the Isolation and Identification of Microbial Strains

LIU Zhanliang

WU Xiaorong

HUANG Yiju

HUANG Xipeng

HUANG Xueya

WU Xiyue

LIN Yuechun

CHEN Ling

ZHOU Qiaoyi

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Publication Date：2021-12-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 65-71,39 )

Modern Food Science & Technology

ISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2021,37(12)