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机译:绿茶中化学成分与感知质量的关系分析,以龙井茶为例
Tea Research Institute of Chinese Academy of Agricultural Sciences and the Key Laboratory of Tea Chemical Engineering of the Ministry of Agriculture, Hangzhou, Zhejiang 310008, China Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilisation, Hunan Agricultural University, Changsha, Hunan 410128, China;
Tea Research Institute of Chinese Academy of Agricultural Sciences and the Key Laboratory of Tea Chemical Engineering of the Ministry of Agriculture, Hangzhou, Zhejiang 310008, China;
aroma; chemical analysis; colour; green tea; longjing tea; perceived quality score; sensory evaluation; taste;
机译:乌龙茶中化学成分与感知质量的关系分析
机译:“提高储藏的绿茶面条的理化稳定性:质量和化学成分的分析”更正[食品化学。 278(2019)333-341]
机译:增加储藏的绿茶面条的理化稳定性:质量和化学成分分析
机译:通过LC / MS指纹和原理分析分析绿茶叶和商用绿茶膳食补充剂的化学差异
机译:绿茶:三种茶的风味特征,包括酿造,加工和储藏方式的变化以及消费者对三种国家茶的接受程度。
机译:基于化学指纹相似度结合主成分分析和聚类分析的云南普mai山普sun绿茶的挥发分差异比较分析
机译:化学指纹图谱相似度结合主成分分析和聚类分析的云南普sun山茶普Jing绿茶挥发物差异的比较分析