红茶菌发酵普洱茶过程中主要成分变化

赵振军1，周黎2，刘勤晋2,*

Variations in Major Components of Pu-erh Tea Infusion during Fermentation by Kombucha Culture

ZHAO Zhen-jun1，ZHOU Li2，LIU Qin-jin2,*

食品科学 . 2010, (1): 79 -83 . DOI: 10.7506/spkx1002-6630-201001018