食品科学 |
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基于浙江部分主栽品种的黄茶滋味特征及化学组分贡献研究 |
范方媛1(),杨晓蕾1,龚淑英1(),郭昊蔚1,纵榜正1,李春霖1,钱虹2,胡建平2 |
1. 浙江大学农业与生物技术学院茶叶研究所,杭州 310058 2. 德清农业局,浙江 湖州 313200 |
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Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province |
Fangyuan FAN1(),Xiaolei YANG1,Shuying GONG1(),Haowei GUO1,Bangzheng ZONG1,Chunlin LI1,Hong QIAN2,Jianping HU2 |
1. Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China 2. Deqing Agriculture Bureau, Huzhou 313200, Zhejiang, China |
引用本文:
范方媛,杨晓蕾,龚淑英,郭昊蔚,纵榜正,李春霖,钱虹,胡建平. 基于浙江部分主栽品种的黄茶滋味特征及化学组分贡献研究[J]. 浙江大学学报(农业与生命科学版), 2019, 45(4): 443-451.
Fangyuan FAN,Xiaolei YANG,Shuying GONG,Haowei GUO,Bangzheng ZONG,Chunlin LI,Hong QIAN,Jianping HU. Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(4): 443-451.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2018.11.122
或
http://www.zjujournals.com/agr/CN/Y2019/V45/I4/443
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