Effect of water quality on the main components in Fuding white tea infusions
Crossref DOI link: https://doi.org/10.1007/s13197-017-2571-2
Published Online: 2017-03-06
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Haihua
Jiang, Yulan
Lv, Yangjun
Pan, Junxian
Duan, Yuwei
Huang, Yunyun
Zhu, Yuejin
Zhang, Shikang
Geng, Kunkun
Funding for this research was provided by:
Zhejiang Province Key Research and Development Program (2015C02026)
License valid from 2017-03-06