基于GC-MS/GC-O的不同地区红茶特征 香气及分子感官分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 262, doi. 10.7506/spkx1002-6630-20230110-073
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- Article
Works by 郑芳玲
Results: 3
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2
基于定量描述分析法和适合项勾选法的黄大茶 香气感官特性及喜好度分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 23, doi. 10.7506/spkx1002-6630-20210827-354
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- Article
3
黄大茶感官特征定量描述与风味轮构建.
- Published in:
- Journal of Tea Science, 2021, v. 41, n. 4, p. 535
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- Article