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FOOD SCIENCE  2019, Vol. 40 Issue (10): 214-219    DOI: 10.7506/spkx1002-6630-20180604-028
Composition Analysis Current Issue | Archive | Adv Search |
Qingzhuan Brick Tea Infusion: Analysis of Taste Components and Establishment of Quality Evaluation Model
WANG Shengpeng, GONG Ziming*, ZHENG Pengcheng, LIU Panpan, GAO Shiwei, TENG Jing, WANG Xueping, YE Fei, ZHENG Lin, GUI Anhui
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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