安徽农业科学2013，Vol.41Issue(3)：1213-1215,3.
红茶品质化学的研究进展
Research Progresses on Quality and Chemical Components of Black Tea
杨盛美 1李晓霞 1夏丽飞 1陈玫 1唐一春1
作者信息
- 1. 云南省农业科学院茶叶研究所,云南勐海666200
- 折叠
摘要
Abstract
Black tea is the principal tea product in the world' s tea production and consumption, the quality of black tea is closely related to its chemical compositions. The research achievements on quality and chemical composition of black tea were reviewed. The research emphases for quality and chemical composition of black tea in the future were forecasted.关键词
红茶/品质化学/进展Key words
Black tea/ Quality and chemical composition/ Progress分类
农业科技引用本文复制引用
杨盛美,李晓霞,夏丽飞,陈玫,唐一春..红茶品质化学的研究进展[J].安徽农业科学,2013,41(3):1213-1215,3.
