Differences in Flavor Quality of Vine Teas Processed by Different Techniques

被引：0
|
作者：
Liu, Qiaofang [1 ]
Jiang, Ating [1 ]
Xiao, Juanjuan [1 ]
Tang, Yiyu [1 ]
Wang, Shaofu [2 ]
Mao, Gang [2 ]
Liu, Zhonghua [1 ,3 ,4 ]
Yu, Lijun [1 ,3 ,4 ]
机构：
[1] National Engineering Technology Research Center for Utilization of Plant Functional Components, Changsha,410128, China
[2] Dafeng Ecological Agriculture Development Co. Ltd. of Yongshun County Yongshun, 416700, China
[3] Key Laboratory of Tea Science, Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha,410128, China
[4] Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha,410128, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 19期
关键词：
D O I：
10.7506/spkx1002-6630-20240122-190
中图分类号：
学科分类号：
摘要：
34
引用
收藏
页码：162 / 171
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