Yongquan Xu

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  • Shidong Lv, Yuanshuang Wu, Jiangsheng Zhou, Ming Lian, Changwen Li, Yongquan Xu +3 others
  • 2014
The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea(More)
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