Zhihui Feng

Tea Research Institute Chinese Academy of Agricultural Sciences

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PUBLICATIONS

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.

Food chemistry Jun, 2022 | Pubmed ID: 35101788

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.

Frontiers in nutrition , 2023 | Pubmed ID: 36824171

INSTITUTIONS

Tea Research Institute Chinese Academy of Agricultural Sciences

JOVE ARTICLES

Zhihui Feng¹,

Xiaogen Yang²,

Chun Zou¹,

Junfeng Yin¹

¹, Tea Research Institute Chinese Academy of Agricultural Sciences,

²State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University

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