黄茶加工中主要品质成分的动态变化
张 娇,梁壮仙,张 拓,李宗琼,朱静静,张鹏程,肖文军
Dynamic Changes of Main Quality Components during Yellow Tea Processing
ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun
食品科学 . 2019, (16): 200 -205 .  DOI: 10.7506/spkx1002-6630-20181004-015