首页> Foods (Basel, Switzerland)> Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

导出 LinkOut

翻译打印收藏纠错

第一作者： Hongchun,Cui

第一单位： Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China.

作者： Hongchun,Cui ^[1] ; Yun,Zhao ^[1] ; Hongli,Li ^[1] ; Min,Ye ^[1] ; Jizhong,Yu ^[1] ; Jianyong,Zhang ^[2]

作者单位： Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China. ^[1] Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China. ^[2]

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

DOI 10.3390/foods14010097

PMID 39796387

发布时间 2025-01-13

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2025年14卷1期

相似文献

中文期刊
外文期刊
学位论文
会议论文

浏览0

点击下载本期目录封面

Foods (Basel, Switzerland)

2025年14卷1期

检索历史清除

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

Foods (Basel, Switzerland)

相似文献

同项目论文

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

Foods (Basel, Switzerland)

相似文献

同项目论文

Foods (Basel, Switzerland)

相关期刊

检索历史清除