Citation: | LIU Jinxin, LI Xiaojie, LI Jianhua, et al. Optimization of Enzymatic Oxidation Process and Quality Analysis of High-theaflavins Instant Black Tea[J]. Science and Technology of Food Industry, 2023, 44(5): 185−194. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060065. |
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