Penghui Yu
4PUBLICATIONS
7CO-AUTHORS
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Publications (4)
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|Jan 28, 2026
Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea.Dunchao Wu, Yufei He, Juanshu Wen
|Jan 17, 2024
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season.Penghui Yu, Yingjie Huang, Ziyi Li
|Apr 25, 2020
Distinct variation in taste quality of Congou black tea during a single spring season.Penghui Yu, Hao Huang, Xi Zhao
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