{"title":"碾茶及其粉碎方式对抹茶品质的影响","authors":"徐海霞 | 蒋玉兰","doi":"10.15905/j.zgcyjg.2095-0306.2024.02.04","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":58252,"journal":{"name":"中国茶叶加工","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国茶叶加工","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.15905/j.zgcyjg.2095-0306.2024.02.04","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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