基于动态聚类分析的工夫红茶发酵过程品质成分变化与发酵适度判别的研究
桂安辉,朱宏凯,何华锋,董春旺,高明珠,叶阳
Quality Components Variation and Fermenting Degree Discrimination During Fermentation Process of Congou Black Tea Based on Dynamic Cluster Analysis
中国农学通报
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2016, (7): 196
-204
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DOI: 10.11924/j.issn.1000-6850.casb15090026
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