8种饮用菊茶汤的感官风味与活性成分比较 / Comparison of the Sensory Quality and Active Ingredients of 8 Kinds of Chrysanthemum Tea Infusion
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 42(12):24-31
- Subject
菊花茶 定量描述性分析 挥发性成分 活性成分 偏最小二乘回归法 - Language
- Chinese
- ISSN
- 1002-0306