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期刊名称

npj science of food(1)

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作者

Yue Zhao AND Qunhua Peng AND Lu Chang AND Zhe Wang AND Zhi Lin AND Jiang Shi AND Chunwang Dong(0)

机构

key laboratory of tea biology and resource utilization of ministry of agriculture, tea research institute, chinese academy of agricultural sciences, hangzhou, china(1)
shandong huamei biotechnology co., ltd, jinan, china(1)
tea research institute, shandong academy of agricultural sciences, jinan, china(1)

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Yue Zhao(精确检索)

作者:Qunhua Peng(精确检索)

作者:Lu Chang(精确检索)

作者:Zhe Wang(精确检索)

作者:Zhi Lin(精确检索)

作者:Jiang Shi(精确检索)

作者:Chunwang Dong(精确检索)

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1Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea

作者： Yue Zhao; Qunhua Peng; Lu Chang; Zhe Wang; Zhi Lin; Jiang Shi; Chunwang Dong; SCIE（2025版）

机构： Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China; Shandong Huamei Biotechnology Co., Ltd, Jinan, China;

来源：npj Science of Food