Evaluation of green tea quality from Chongqing X district based on comprehensive factor method

doi:10.13995/j.cnki.11-1802/ts.023350

HAO Qilin, CHEN Mei, HE Yan, CHENG Hong, WEI Zheng, HUANG Xianzhi, DING Xiaowen, ZHANG Xialan, TU Ximao, YANG Fengjiao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 278-283.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 278-283. DOI: 10.13995/j.cnki.11-1802/ts.023350

Evaluation of green tea quality from Chongqing X district based on comprehensive factor method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 278-283 https://doi.org/10.13995/j.cnki.11-1802/ts.023350

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Received	Published
2020-01-13	2020-05-25
Issue Date
2020-06-17

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