7Owuor.P.O. The impact of withering temperature on the blacktea quality[J].Journal of the Science of Food and Agriculture,1996,(70):288-292. 被引量:1
8Thomas Muthumani,R.S.Senthil. Kumar Studies on freezewithering in black tea manufacturing Food Chemistry 101[M].2007.103,106. 被引量:1
9Robertson A. Effects of physical and chemical conditions on the in-vitro oxidation of tea leaf catechins[J].Phytochemistry,1983,(04):889-896. 被引量:1
10Dix.M.A,Fairley C J,Millin D J. Fermentation of tea in agueous suspension.Influence of tea peroxidase[J].Agriculture and food science,1981,(09):920-930. 被引量:1