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2020•Unpublished venueRequires access

Effects of fermentation strains on the aroma quality of black tea infusion.

Qi Lin, Wu Ling, Gaoling Huang, Shuyi Weng, Hui Ni, Qingbiao Li, Shuwen Zhang, Huang YouLin

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Key concepts: Aroma, Black tea, Fermentation, Food science, Quality (philosophy), Chemistry, Biology, Physics

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