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
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (05) : 120-125.
Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process
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