| 标题 |
Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Zhao F, Wu W, Wang C, Wang X, Liu H, Qian J, Cai C, Xie Y, Lin Y 出版日期:2022-10-14 |
| 求助人 | |
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(2025-6-4)