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《Journal of Tea》 2008-04
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A Rewiew on Research of Enzymology and Changes of Fragrance during Roating Processing

LIU lei,GONG Shuying,WANG hui(Department of Tea Science,Zhejiang University,Hangzhou 310029)  
Rotating is a peculiar procedure for oolong tea processing,which is closely connected with its quality.The research on enzymology and changes of fragrance during rotating process is summarized and prospects are discussed.
【CateGory Index】: TS272
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【Citations】
Chinese Journal Full-text Database 10 Hits
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