万晶琼, 段双梅, 赵雪, 段红星, 苏小琴, 赵明, 马燕. 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, 段红星, 苏小琴, 赵明, 马燕. 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
WAN Jingqiong, DUAN Shuangmei, ZHAO Xue, DUAN Hongxing, SU Xiaoqin, ZHAO Ming, MA Yan. 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, DUAN Hongxing, SU Xiaoqin, ZHAO Ming, MA Yan. 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

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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