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Quality Components Variation and Fermenting Degree Discrimination During Fermentation Process of Congou Black Tea Based on Dynamic Cluster Analysis
桂安辉,朱宏凯,何华锋,董春旺,高明珠,叶阳
Chinese Agricultural Science Bulletin . 2016, (7): 196 -204 .  DOI: 10.11924/j.issn.1000-6850.casb15090026