刘淑婧

Associate Professor Supervisor of Master's Candidates

Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing

Release time:2025-12-26Hits:

Impact Factor:

5.6
Impact Factor:

5.6
Affiliation of Author(s):

园艺学院
Affiliation of Author(s):

园艺学院
Journal:

FOODS
Journal:

FOODS
Co-author:

Peng Chunju, Zhao Yuxin, Zhang Sifeng, Tang Yan, Jiang Li, Liu Shujing, Liu Benying, Wang Yuhua, Li Xinghui, Zeng Guanghui
Co-author:

Peng Chunju, Zhao Yuxin, Zhang Sifeng, Tang Yan, Jiang Li, Liu Shujing, Liu Benying, Wang Yuhua, Li Xinghui, Zeng Guanghui
Document Code:

2c9e868c9b35b250019b3995fbb45891
Document Code:

2c9e868c9b35b250019b3995fbb45891
Volume:

14
Volume:

14
Issue:

14
Issue:

14
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-08-30
Date of Publication:

2025-08-30