文章摘要
Research on the aroma components of chopped red tea of Yinghong 6
  
DOI：10.3969/j.issn.1004-874X.2009.12.013
Author NameAffiliation
李家贤, 何玉媚, 黄华林, 卓敏, 晏嫦妤, 乔小燕 广东省农科院茶叶研究所,广东,英德,513000 
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