Improving the sweet aftertaste of green tea infusion with tannase | |
Zhang, Ying-Na[1]; Yin, Jun-Feng[1]; Chen, Jian-Xin[1]; Wang, Fang[1]; Du, Qi-Zhen[2]; Jiang, Yong-Wen[1]; Xu, Yong-Quan[1] | |
2016 | |
卷号 | 192页码:470 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5529422 |
专题 | 浙江工商大学 |
作者单位 | 1.[1]Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Zhejiang, Peoples R China 2.[2]Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Zhejiang, Peoples R China |
推荐引用方式 GB/T 7714 | Zhang, Ying-Na[1],Yin, Jun-Feng[1],Chen, Jian-Xin[1],et al. Improving the sweet aftertaste of green tea infusion with tannase[J],2016,192:470. |
APA | Zhang, Ying-Na[1].,Yin, Jun-Feng[1].,Chen, Jian-Xin[1].,Wang, Fang[1].,Du, Qi-Zhen[2].,...&Xu, Yong-Quan[1].(2016).Improving the sweet aftertaste of green tea infusion with tannase.,192,470. |
MLA | Zhang, Ying-Na[1],et al."Improving the sweet aftertaste of green tea infusion with tannase".192(2016):470. |
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