不同氨基酸对普洱茶发酵过程中多酚类物质转化及品质的影响
凌萌乐,刘通讯
Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process
LING Meng-le, LIU Tong-xun
食品与发酵工业
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2013, (05): 120
-125
.
DOI: 10.13995/j.cnki.11-1802/ts.2013.05.039
