| 标题 |
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yong‐Quan Xu; Chun Zou; Ying Gao; Jianxin Chen; Fang Wang; et al 出版日期:2016-11-22 |
| 求助人 | |
| 下载 |
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(2025-6-4)