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机器发酵与传统发酵红茶的生化成分与 感官品质分析.

Authors :
张景池
刘琨毅
赵飞翔
范家坤
王兴华
崔廷宏
韩利艳
蒋勋
赵明
Source :
Food Research & Development; Jan2024, Vol. 45 Issue 1, p11-18, 8p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
FERMENTATION
TEA

Details

Language :
Chinese
ISSN :
10056521
Volume :
45
Issue :
1
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
175246172
Full Text :
https://doi.org/10.12161/j.issn.1005⁃6521.2024.01.002