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窖制工艺对茉莉花茶主要滋味物质及风味品质的影响.
- Source :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Dec2024, Vol. 24 Issue 12, p233-245, 13p
- Publication Year :
- 2024
-
Abstract
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- Subjects :
- GAS chromatography
CATECHIN
AMINO acids
JASMINE
SENSORY evaluation
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 24
- Issue :
- 12
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
- Publication Type :
- Academic Journal
- Accession number :
- 182562974
- Full Text :
- https://doi.org/10.16429/j.1009-7848.2024.12.021