Works by 谈余超

不同杀青工艺对枇杷花茶主要成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 79, doi. 10.12161/j.issn.1005-6521.2020.10.014

By:

• 林雨馨;
• 宋建颖;
• 李杭飞;
• 谈余超;
• 鲁周民

Publication type:

Article