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基于代谢组学的金牡丹和金观音高香 红茶风味品质解析.

Authors :
徐梦婷
谷梦雅
陈 静
魏明秀
陈 强
吴文晞
郑玉成
叶乃兴
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 19, p150-161, 12p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
45
Issue :
19
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
180051644
Full Text :
https://doi.org/10.7506/spkx1002-6630-20231130-268