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万晶琼, 段双梅, 赵雪, 等. 陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究[J]. 云南农业大学学报（自然科学）, 2016, 31(6): 1085-1090. DOI: 10.16211/j.issn.1004-390X(n).2016.06.018
引用本文: 万晶琼, 段双梅, 赵雪, 等. 陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究[J]. 云南农业大学学报（自然科学）, 2016, 31(6): 1085-1090. DOI: 10.16211/j.issn.1004-390X(n).2016.06.018
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WAN Jingqiong, DUAN Shuangmei, ZHAO Xue, et al. Study on the Chemical Components and Sensory Quality of Clay Pot and Banana Leaf Baking Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2016, 31(6): 1085-1090. DOI: 10.16211/j.issn.1004-390X(n).2016.06.018
Citation: WAN Jingqiong, DUAN Shuangmei, ZHAO Xue, et al. Study on the Chemical Components and Sensory Quality of Clay Pot and Banana Leaf Baking Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2016, 31(6): 1085-1090. DOI: 10.16211/j.issn.1004-390X(n).2016.06.018
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陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究

Study on the Chemical Components and Sensory Quality of Clay Pot and Banana Leaf Baking Tea

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