食品科学 |
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绿茶滋味品质的定量分析及其相关性评价 |
陈美丽1,2, 唐德松1*, 龚淑英1*, 杨节1, 张颖彬3 |
(1.浙江大学农业与生物技术学院茶学系,杭州 310058;2.柳州市林业科学研究所,广西 柳州 545300;3.中国农业科学院茶叶研究所,杭州 310008) |
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Quantitative analysis and correlation evaluation on taste quality of green tea. |
Chen Meili1,2, Tang Desong1*, Gong Shuying1*, Yang Jie1, Zhang Yingbin3 |
(1. Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; 2. Liuzhou Forest Research Institute, Liuzhou 545300, Guangxi, China; 3. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China) |
引用本文:
陈美丽1,2, 唐德松1*, 龚淑英1*, 杨节1, 张颖彬3 . 绿茶滋味品质的定量分析及其相关性评价[J]. 浙江大学学报(农业与生命科学版), 2014, 40(6): 670-678.
Chen Meili1,2, Tang Desong1*, Gong Shuying1*, Yang Jie1, Zhang Yingbin3. Quantitative analysis and correlation evaluation on taste quality of green tea.. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(6): 670-678.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2013.12.042
或
http://www.zjujournals.com/agr/CN/Y2014/V40/I6/670
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