人工接种真菌固态发酵对普洱茶品质和功能的影响

梁名志1,陈继伟1，王立波1,陈林波1,段志芬1,单治国2,付学奇3,周红杰4,*

Effect of Artificial Fungus-inoculated Fermentation on Sensory, Chemical and Microbiological Attributes and Health Care Functions of Pu er Tea

LIANG Ming-zhi1，CHEN Ji-wei1，WANG Li-bo1，CHEN Lin-bo1，DUAN Zhi-fen1，SHAN Zhi-guo2，FU Xue-qi3，ZHOU Hong-jie4,*

食品科学 . 2009, (21): 273 -277 . DOI: 10.7506/spkx1002-6300-200921063