Effects of Infrared Withering on the Quality Formation of White Tea

作者：Y Y Li, Shengzhou Ma, Fei ZHAO, Yiyang Yang, Xingxing Liu, Wenlong Wang · 发表于：SSRN Electronic Journal · 年份：2025 · DOI：10.2139/ssrn.5974811 · 研究领域：Tea Polyphenols and Effects、Sirtuins and Resveratrol in Medicine、Fermentation and Sensory Analysis