高级检索
石若瑜, 陈际名, 黄业伟, 等. 云南红茶贮存中主要化学成分变化及茶红素、茶褐素功效的探究[J]. 云南农业大学学报（自然科学）, 2016, 31(6): 1097-1102. DOI: 10.16211/j.issn.1004-390X(n).2016.06.020
引用本文: 石若瑜, 陈际名, 黄业伟, 等. 云南红茶贮存中主要化学成分变化及茶红素、茶褐素功效的探究[J]. 云南农业大学学报（自然科学）, 2016, 31(6): 1097-1102. DOI: 10.16211/j.issn.1004-390X(n).2016.06.020
shu
SHI Ruoyu, CHEN Jiming, HUANG Yewei, et al. Study on the Changes of Main Biochemical Components and the Efficacy of Thearubigins and Theabrownins in the Storage Period of Yunnan Black Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2016, 31(6): 1097-1102. DOI: 10.16211/j.issn.1004-390X(n).2016.06.020
Citation: SHI Ruoyu, CHEN Jiming, HUANG Yewei, et al. Study on the Changes of Main Biochemical Components and the Efficacy of Thearubigins and Theabrownins in the Storage Period of Yunnan Black Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2016, 31(6): 1097-1102. DOI: 10.16211/j.issn.1004-390X(n).2016.06.020
shu

云南红茶贮存中主要化学成分变化及茶红素、茶褐素功效的探究

Study on the Changes of Main Biochemical Components and the Efficacy of Thearubigins and Theabrownins in the Storage Period of Yunnan Black Tea

    HTML全文
    • 参考文献(30)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回