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基于感官评价和代谢组学分析叶用枸杞茶.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 191, doi. 10.7506/spkx1002-6630-20230808-052
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- Article
不同海拔政和白茶品质差异分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 274, doi. 10.7506/spkx1002-6630-20220930-345
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- Article
不同贮藏时间白牡丹茶风味品质差异分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 313, doi. 10.7506/spkx1002-6630-20220913-111
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- Article
烘焙温度对漳平水仙茶饼风味品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 252, doi. 10.7506/spkx1002-6630-20211229-328
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- Article
不同风味类型漳平水仙茶的主要品质差异分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20200928-354
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- Article
茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程 中对萜类物质的影响
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- Journal of Tea Science, 2023, v. 43, n. 1, p. 91
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- Article