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	Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea
	Jiang, Yongwen[1]; Hua, Jinjie[2]; Wang, Bei[3]; Yuan, Haibo[4]; Ma, Haile[5]
刊名	JOURNAL OF FOOD QUALITY
	2018
ISSN号	0146-9428
DOI	http://dx.doi.org/10.1155/2018/5427302
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000453010900001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5329873
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.China Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Zhejiang, Peoples R China. 3.[2]China Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Zhejiang, Peoples R China. 4.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 5.[4]China Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Zhejiang, Peoples R China. 6.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Jiang, Yongwen[1],Hua, Jinjie[2],Wang, Bei[3],et al. Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea[J]. JOURNAL OF FOOD QUALITY,2018.
APA	Jiang, Yongwen[1],Hua, Jinjie[2],Wang, Bei[3],Yuan, Haibo[4],&Ma, Haile[5].(2018).Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea.JOURNAL OF FOOD QUALITY.
MLA	Jiang, Yongwen[1],et al."Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea".JOURNAL OF FOOD QUALITY (2018).

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