Study on the quantitative evaluation of green tea astringency intensity using Bradford method

SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,DING Ding,FANG Jun-ting,WAN Xiao-chun

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Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 141.

Study on the quantitative evaluation of green tea astringency intensity using Bradford method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(6): 141

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