不同咖啡鲜果初加工方法对产品品质的影响 / Effects of Different Initial Processing Methods on the Qualities of Fresh Coffee Fruits
- Resource Type
- Academic Journal
- Source
- 保鲜与加工 / Storage and Process. 23(8):35-39
- Subject
咖啡 初加工 产品品质 理化指标 感官评价 coffee preliminary processing product qualities physical and chemical indices sensory evaluation - Language
- Chinese
- ISSN
- 1009-6221