黎星辉

Professor Supervisor of Doctorate Candidates

Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing

Release time:2024-12-25Hits:

Impact Factor:

5.1
Affiliation of Author(s):

园艺学院
Journal:

FOODS
Co-author:

Lu Li,Liu Jinxian,Zhang Wenneng,Cheng Xi,Zhang Bo,Yang Yiyang,Que Youxiong,Li Yuanhua,Li Xinghui
Document Code:

2c9e868c93f15c310193f2c15a7f09c8
Volume:

13
Issue:

9
Translation or Not:

no
Date of Publication:

2024-05-01