Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review. Research, Society and Development, [S. l.], v. 10, n. 8, p. e3510816999, 2021. DOI: 10.33448/rsd-v10i8.16999. Disponível em: https://rsdjournal.org/rsd/article/view/16999. Acesso em: 5 dec. 2025.