| 标题 |
Influence of fermentation time on the development of compounds responsible for quality in black tea |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:T. Muthumani; R.S. Senthil Kumar 出版日期:2006-03-08 |
| 求助人 | |
| 下载 |
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(2025-6-4)