农科机构知识库联盟

筛选

matcha; regions; sensory quality; flavor; non-volatile components; characteristic(1)

Cui, Hongchun AND Zhao, Yun AND Li, Hongli AND Ye, Min AND Yu, Jizhong AND Zhang, Jianyong(0)

条件:

资源类型: 外文期刊

作者:Cui, Hongchun(精确检索)

作者:Zhao, Yun(精确检索)

作者:Li, Hongli(精确检索)

作者:Ye, Min(精确检索)

作者:Yu, Jizhong(精确检索)

作者:Zhang, Jianyong(精确检索)

排序方式：

作者： Cui, Hongchun; Zhao, Yun; Li, Hongli; Ye, Min; Yu, Jizhong; Zhang, Jianyong; SCI

机构： Hangzhou Acad Agr Sci, Tea Res Inst, Hangzhou 310024, Peoples R China; Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China;

来源：FOODS

关键词： matcha; regions; sensory quality; flavor; non-volatile components; characteristic

年份：2025