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20 积分 2024-11-04 加入
Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action
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Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
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Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
11小时前
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Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
11小时前
已完结
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