发酵程度与原料对普洱茶菌群结构与品质影响
韩肋撒, 张会敏, 张文芳, 邢新会, 吕斌, 罗浩, 王怡, 欧书剑, 闫春波, 薛正莲
Effects of fermentation degree and raw materials on microbial community structure and quality of Pu-erh tea
HAN Leisa, ZHANG Huimin, ZHANG Wenfang, XING Xinhui, LYU Bin, LUO Hao, WANG Yi, OU Shujian, YAN Chunbo, XUE Zhenglian
食品与发酵工业
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2025, (9): 186
-195
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DOI: 10.13995/j.cnki.11-1802/ts.038808
