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中文
Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion
ZHANG Rui-lian1 YIN Jun-feng1,* YUAN Hai-bo1 XU Yong-quan1 CHEN Jian-xin1 YE Guo-zhu2 CHEN Su-qin2
FOOD SCIENCE . 2010, (
13
): 82 -87 . DOI: 10.7506/spkx1002-6630-201013020