绿茶加工工艺对氨基酸及风味品质形成的影响研究进展
屈丽池, 王近近, 黄纯勇, 陈艳, 秦廷发, 滑金杰, 王坤波, 袁海波
Research progress on effects of processing technology of green tea on formation of amino acids and flavor quality
QU Lichi, WANG Jinjin, HUANG Chunyong, CHEN Yan, QIN Tingfa, HUA Jinjie, WANG Kunbo, YUAN Haibo
食品与发酵工业
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2025, (5): 380
-388
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DOI: 10.13995/j.cnki.11-1802/ts.039634
