陈暄

Professor Supervisor of Doctorate Candidates

Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing

Release time:2023-12-31Hits:

Impact Factor:

6.0
Affiliation of Author(s):

园艺学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Ma Cunqiang,Zhou Binxing,Wang Jiacai,Ma Bingsong,Lv Xuanyu,Chen Xuan,Li Xinghui
Correspondence Author:

CX
Document Code:

2c9e868c8aa889dc018aa89131c3005d
Volume:

180
Translation or Not:

no
Date of Publication:

2023-04-15