Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
发布时间：2024-08-05 点击次数：
所属单位：食品与生物工程学院
论文名称：Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
ISSN号：0308-8146
是否译文：否
