杀青工艺和气调处理对桑茶γ-氨基丁酸含量及品质的影响

刘淑贞，边伟，李成龙，周才琼*

Effects of Fixation and Air-Conditioning Treatment on γ-Amino Butyric Acid Content and Quality of Mulberry Tea

LIU Shu-zhen, BIAN Wei, LI Cheng-long, ZHOU Cai-qiong*

食品科学 . 2014, (24): 96 -99 . DOI: 10.7506/spkx1002-6630-201424018