黑茶优势菌对绿茶浸提液发酵过程多酚类化合物的影响

黄秋桂，张灵枝*，龚雪梅，杨伟琼，曾淑婷

Effect of Fermentation with Preponderant Fungi from Dark Tea on Tea Polyphenols of Green Tea Extracts

HUANG Qiu-gui, ZHANG Ling-zhi*, GONG Xue-mei, YANG Wei-qiong, ZENG Shu-ting

食品科学 . 2014, (11): 164 -167 . DOI: 10.7506/spkx1002-6630-201411033