Variation of main lipophilic pigments and its influence on color quality during the process of green tea

SHU Na; WANG Bei; OUYANG Ke; MENG Qing; TONG Huarong

doi:10.13995/j.cnki.11-1802/ts.026031

SHU Na, WANG Bei, OUYANG Ke, MENG Qing, TONG Huarong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 170-177.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 170-177. DOI: 10.13995/j.cnki.11-1802/ts.026031

Variation of main lipophilic pigments and its influence on color quality during the process of green tea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 170-177 https://doi.org/10.13995/j.cnki.11-1802/ts.026031

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Received	Revised	Published
2020-10-28	2020-11-12	2021-05-25
Issue Date
2021-06-17

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