| 标题 |
Raw material grade-associated differences in Ancha tea infusion quality revealed by sensory–instrumental evaluation, metabolomics and integrative multivariate analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yida Wu; Ziming Guan; Shengmei Xie; Xiao Liang; Haozhe Duan; et al 出版日期:2026-10-07 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)