段红星, 孙围围. 福鼎白茶与景谷白茶内含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): 1091-1096. DOI: 10.16211/j.issn.1004-390X(n).2016.06.019
引用本文: 段红星, 孙围围. 福鼎白茶与景谷白茶内含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): 1091-1096. DOI: 10.16211/j.issn.1004-390X(n).2016.06.019
DUAN Hongxing, SUN Weiwei. Research on the Components and Sensory Quality of Fuding and Jinggu White Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2016, 31(6): 1091-1096. DOI: 10.16211/j.issn.1004-390X(n).2016.06.019
Citation: DUAN Hongxing, SUN Weiwei. Research on the Components and Sensory Quality of Fuding and Jinggu White Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2016, 31(6): 1091-1096. DOI: 10.16211/j.issn.1004-390X(n).2016.06.019

福鼎白茶与景谷白茶内含成分与感官品质研究

Research on the Components and Sensory Quality of Fuding and Jinggu White Tea

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