| 标题 |
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Hao Jiang; Feng Yu; Qin Li; Na Zhang; Qiong Cao; et al 出版日期:2019-01-11 |
| 求助人 | |
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(2025-6-4)