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.

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PDF(440 KB)
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (05) : 120-125. DOI: 10.13995/j.cnki.11-1802/ts.2013.05.039
Food and Fermentation Industries

Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(05): 120-125 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.039

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