Author:
Lu Houyuan,Zhang Jianping,Yang Yimin,Yang Xiaoyan,Xu Baiqing,Yang Wuzhan,Tong Tao,Jin Shubo,Shen Caiming,Rao Huiyun,Li Xingguo,Lu Hongliang,Fuller Dorian Q.,Wang Luo,Wang Can,Xu Deke,Wu Naiqin
Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. Karak, T. & Bhagat, R. M. Trace elements in tea leaves, made tea and tea infusion: A review. Food Research International 43, 2234–2252,
http://dx.doi.org/10.1016/j.foodres.2010.08.010
(2010).
2. Harbowy, M. E., Balentine, D. A., Davies, A. P. & Cai, Y. Tea chemistry. Critical reviews in plant sciences 16, 415–480 (1997).
3. Guang, D. X. Research on the Sichuan Manor’s Commodity Trade Economy of the Mid- Former Han Dynasty, based on Wang Pao’s “Tong Yue”. Agricultural History of China 4, 35 (2010).
4. Schafer, E. Food In Chinese Culture: Anthropological And Historical Perspectives. 85–140 (Yale University Pres, 1977).
5. Fan, W., Gong, D., Yao, Z. & Li, D. Identification analysis of carbonized suspected tea from Luan tomb in the northern song dynasty Agricultural archaeology 2, 212–217 (2012).
Cited by
112 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献