食品科学 |
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不同香气类型龙井茶香气组成及其相关组分比较 |
周森杰(),黄创盛,李春霖,龚淑英,郭昊蔚,童薏霖,范方媛() |
浙江大学农业与生物技术学院茶叶研究所,杭州 310058 |
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Aroma compositions and comparison of their related components of Longjing tea with different aroma types |
Senjie ZHOU(),Chuangsheng HUANG,Chunlin LI,Shuying GONG,Haowei GUO,Yilin TONG,Fangyuan FAN() |
Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China |
引用本文:
周森杰,黄创盛,李春霖,龚淑英,郭昊蔚,童薏霖,范方媛. 不同香气类型龙井茶香气组成及其相关组分比较[J]. 浙江大学学报(农业与生命科学版), 2021, 47(2): 203-211.
Senjie ZHOU,Chuangsheng HUANG,Chunlin LI,Shuying GONG,Haowei GUO,Yilin TONG,Fangyuan FAN. Aroma compositions and comparison of their related components of Longjing tea with different aroma types. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(2): 203-211.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2020.07.291
或
http://www.zjujournals.com/agr/CN/Y2021/V47/I2/203
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