红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响
魏志文,李大祥,张华艳,胡绍德,方世辉,宛晓春
Effects of Processing Techniques on Aroma and Glycosidic Aroma Precursors in Fresh Tea Leaves
Wei Zhiwen, Li Daxiang, Zhang Huayan, Hu Shaode, Fang Shihui, Wan Xiaochun
中国农学通报
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2007, (11): 109
-109
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DOI: 10.11924/j.issn.1000-6850.0711109
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