砂梨多酚氧化酶处理对夏秋红茶品质的影响

叶飞1，高士伟1,2，龚自明1,2,*

Effects of Pyrus pyrifolia Nakai Polyphenol Oxidase Treatment on the Quality of Black Tea in Summer and Autumn

YE Fei1，GAO Shi-wei1,2，GONG Zi-ming1,2,*

食品科学 . 2013, (23): 92 -95 . DOI: 10.7506/spkx1002-6630-201323020