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1 Ergebnisse
1
Effect of Different Processing Methods on the Quality Index..:
Xinyan ZHENG
;
Runmei YI
;
Dongyue XU
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090328. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022090328
RT Journal T1 <Title>Effect of Different Processing Methods on the Quality Indexes and Enzyme Activities of Rosa Crimson Glory Tea and Correlation Analysis</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7fc12f1fb34547b7bdcd04f0f85181a4&Exemplar=1&LAN=DE A1 Xinyan ZHENG A1 Runmei YI A1 Dongyue XU A1 Weigang ZUO A1 Yuchuan LI A1 Yanqiong LI A1 He LIU PB The editorial department of Science and Technology of Food Industry YR 2023 K1 withering K1 fixation K1 rose tea K1 aroma K1 active substances contents K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090328 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022090328 DO https://doi.org/10.13386/j.issn1002-0306.2022090328 SF ELIB - SuUB Bremen
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