Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56846
標題: 不同萃取方法對包種茶香氣成分之影響
Effects of Different Exaction Methods on the Aroma Components of Pouchung Tea
作者: 區少梅
關鍵字: 基礎研究
Extraction
食品科技
萃取
包種茶
香氣
Pouchung tea
Aroma
URI: http://hdl.handle.net/11455/56846
其他識別: NSC85-2321-B005-024
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=209910&plan_no=NSC85-2321-B005-024&plan_year=85&projkey=PB8412-2274&target=plan&highStr=*&check=0&pnchDesc=%E4%B8%8D%E5%90%8C%E8%90%83%E5%8F%96%E6%96%B9%E6%B3%95%E5%B0%8D%E5%8C%85%E7%A8%AE%E8%8C%B6%E9%A6%99%E6%B0%A3%E6%88%90%E5%88%86%E4%B9%8B%E5%BD%B1%E9%9F%BF
Appears in Collections:食品暨應用生物科技學系

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