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pro vyhledávání: '"Shengxiao Su"'
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101190- (2024)
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand yea
Externí odkaz:
https://doaj.org/article/e5edae237ce44edabaf6300384645cb5