FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (20): 249-255.doi: 10.7506/spkx1002-6630-20190823-249
• Component Analysis • Previous Articles Next Articles
LU Qi, XUE Shujing, YANG De, WANG Shaohua, LI Lu
Online:
2020-10-25
Published:
2020-10-23
CLC Number:
LU Qi, XUE Shujing, YANG De, WANG Shaohua, LI Lu. Comparative Analysis of Flavor Quality of Chrysanthemum Tea (Chrysanthemum morifolium cv. ‘Fubaiju’) Processed by Different Drying Methods[J]. FOOD SCIENCE, 2020, 41(20): 249-255.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190823-249
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||