超高压处理对红碎茶感官品质和主要化学成分的影响

谭俊峰, 郭丽, 吕海鹏, 彭群华, 邵青, 林智

Effect of Ultra-high Pressure Treatment on Sensory Quality and Main Chemical Components of CTC (Crush,Tear and Curl) Black Tea

TAN Jun-Feng, GUO Li, 吕Hai-Peng , PENG Qun-Hua, SHAO Qing, LIN Zhi

食品科学 . 2008, (9): 87 -91 .