Shaking and withering intensity from oolong tea processing alters the chemical and sensory quality of tobacco
K
Keqin Li
Y
Yukun Liu
(Department of Materials Science and Engineering)
D
Dong Wang
W
Wen He
(New Cornerstone Science Laboratory, MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry)
J
Junfeng Chen
X
Xianhai Yang
Z
Zhijun Xu
L
Linjian Dai
Article Details
Journal
Scientific Reports
Volume / Issue
Vol. 16, Issue 1
Published
March 01, 2026
ISSN
2045-2322
Publisher
Nature Portfolio
Authors (8)
K
Keqin Li
Y
Yukun Liu
Department of Materials Science and Engineering
D
Dong Wang
W
Wen He
New Cornerstone Science Laboratory, MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry
J
Junfeng Chen
X
Xianhai Yang
Z
Zhijun Xu
L
Linjian Dai
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