Citation: | ZHANG Heng, ZHENG Qiaoran, HE Jingliu, et al. Optimization of Preparation Technology of Instant Tibetan Tea and Analysis of Its Functional Components and Antioxidant Activity [J]. Science and Technology of Food Industry, 2021, 42(11): 147−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070363. |
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