Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea.AuthorsWu, Xiaofen; Ozawa, Tetsuo; Li, Yinhua; Duan, Jihua; Zhu, Kun; Huang, Jianan; Liu, Zhonghua; Wang, KeqinPublicationJournal of Food Processing & Preservation, 2021, Vol 45, Issue 10, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.15844