DICP OpenIR
3种苦丁茶与茶叶的感官和化学成分比较
陈亮*; 周智修*; 舒爱民*; 刘晓
Source Publication浙江林学院学报
2000
Volume3Issue:17Pages:298-300
Department6
Funding Project603
Language中文
URL查看原文
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/84399
Collection中国科学院大连化学物理研究所
Recommended Citation
GB/T 7714
陈亮*,周智修*,舒爱民*,等. 3种苦丁茶与茶叶的感官和化学成分比较[J]. 浙江林学院学报,2000,3(17):298-300.
APA 陈亮*,周智修*,舒爱民*,&刘晓.(2000).3种苦丁茶与茶叶的感官和化学成分比较.浙江林学院学报,3(17),298-300.
MLA 陈亮*,et al."3种苦丁茶与茶叶的感官和化学成分比较".浙江林学院学报 3.17(2000):298-300.
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