Quality analysis and antioxidant activity of different types of tea powder

被引：0
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作者：
Yutong Ye
Zeyi Ai
Ronglin Li
Yang Tian
Yiyang Yang
机构：
[1] Jiangsu Academy of Agricultural Sciences,Institute of Leisure Agriculture, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement
[2] Yunnan Agricultural University,College of Food Science and Technology
来源：
Food Production, Processing and Nutrition | / 6卷
关键词：
Tea powder; Different types; Quality components; Volatile components; Antioxidant activity;
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