Analysis on color and taste compounds of bead-shaped green tea from different origins

doi:10.13995/j.cnki.11-1802/ts.020194

LIU Panpan, ZHENG Pengcheng, GONG Ziming, FENG Lin, WANG Xueping, GAO Shiwei, TENG Jing, YE Fei, HU Shaode

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 267-274.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 267-274. DOI: 10.13995/j.cnki.11-1802/ts.020194

Analysis on color and taste compounds of bead-shaped green tea from different origins

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(20): 267-274 https://doi.org/10.13995/j.cnki.11-1802/ts.020194

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