食品科学 |
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浙江典型颗粒型名优绿茶品质特征及关键风味组分研究 |
范方媛1(),俞秋雯1,童薏霖1,龚淑英1(),戚建乔2,魏福炯2,张旭2 |
1.浙江大学农业与生物技术学院,浙江 杭州 310058 2.绍兴市上虞区农业技术推广中心,浙江 绍兴 312300 |
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Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas |
Fangyuan FAN1(),Qiuwen YU1,Yilin TONG1,Shuying GONG1(),Jianqiao QI2,Fujiong WEI2,Xu ZHANG2 |
1.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China 2.Shangyu Agricultural Technology Extension Center, Shaoxing 312300, Zhejiang, China |
引用本文:
范方媛,俞秋雯,童薏霖,龚淑英,戚建乔,魏福炯,张旭. 浙江典型颗粒型名优绿茶品质特征及关键风味组分研究[J]. 浙江大学学报(农业与生命科学版), 2023, 49(3): 358-367.
Fangyuan FAN,Qiuwen YU,Yilin TONG,Shuying GONG,Jianqiao QI,Fujiong WEI,Xu ZHANG. Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(3): 358-367.
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https://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2022.04.292
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https://www.zjujournals.com/agr/CN/Y2023/V49/I3/358
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