Dynamic analysis and evaluation of free amino acids of typical tea varieties in Guizhou during withering stage

doi:10.13995/j.cnki.11-1802/ts.026073

PAN Ke, LI Qin, FANG Shimao, DAI Yuqiao, RAN Qiansong, LIU Zhongying, YANG Ting

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 82-89.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 82-89. DOI: 10.13995/j.cnki.11-1802/ts.026073

Dynamic analysis and evaluation of free amino acids of typical tea varieties in Guizhou during withering stage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 82-89 https://doi.org/10.13995/j.cnki.11-1802/ts.026073

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