| 标题 |
Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Dongmei Wang; Kikue Kubota; Akio Kobayashi; I-Ming Juan 出版日期:2002-07-26 |
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(2025-6-4)