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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
其他識別: NSC85-2321-B005-024
Appears in Collections:食品暨應用生物科技學系

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