不同产地红茶的滋味特征及主要贡献物质
宋楚君,范方媛,龚淑英(
),郭昊蔚,李春霖,纵榜正
),郭昊蔚,李春霖,纵榜正
Taste Characteristic and Main Contributing Compounds of Different Origin Black tea
SONG ChuJun,FAN FangYuan,GONG ShuYing(),GUO HaoWei,LI ChunLin,ZONG BangZheng
),GUO HaoWei,LI ChunLin,ZONG BangZheng
图4. 第一主成分上主要贡献物质含量（图中样品序号同
不同小写字母表示差异显著（P＜0.05）。下同 Different lowercase letters indicate significant differences (P＜0.05). The same as below
Fig. 4. Content of main contributing substances in the first principal component (sample number same as
