Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea

被引：0
|
作者：
Wang, Huanhuan [1 ,2 ]
Qin, Muxue [1 ,2 ]
Hu, Xingming [3 ]
Yuan, Liping [1 ,2 ]
Qin, Xinxue [1 ,2 ]
Yu, Zhi [1 ,2 ]
Zheng, Shibing [4 ]
Zhang, Qiang [5 ]
Ni, Dejiang [1 ,2 ]
Chen, Yuqiong [1 ,2 ]
机构：
[1] National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan,430070, China
[2] College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan,430070, China
[3] Enshi State Bureau of Agriculture and Rural Affairs, Enshi,445500, China
[4] Xuan’en Wutai Changchen Tea Industry Co. Ltd., Enshi,445500, China
[5] Enshi State Academy of Agricultural Sciences, Enshi,445500, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 24期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20240412-107
中图分类号：
学科分类号：
摘要：
Ketones
引用
收藏
页码：161 / 169
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