The new insight into changes in flavor quality and bioactivity during the fermentation of Lichuan Black Tea processed by Echa No. 10

International Journal of Gastronomy and Food Science 2026

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Authors: Dan Su, Xiquan Zhou, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, Zhang De, Dejiang Ni

DOI: 10.1016/j.ijgfs.2026.101445

Cited by: 1

References: 46

Fields of Study & Subjects

Tea Polyphenols and Effects Heavy Metals in Plants Fermentation and Sensory Analysis

References 46