| 标题 |
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies |
| 网址 | |
| DOI | |
| 其它 |
期刊:Trends in Food Science and Technology 作者:Jian‐Hui Ye; Ying Ye; Jun‐Feng Yin; Jing Jin; Yue‐Rong Liang; et al 出版日期:2022-03-10 |
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(2025-6-4)