做青和烘焙对单丛茶品质及生化成分的影响

赖幸菲1，黄亚辉1,2,*，赖榕辉1，赵文霞1，张敏1，吴春兰1，赵文芳1

Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea

LAI Xing-fei1, HUANG Ya-hui1,2,*, LAI Rong-hui1, ZHAO Wen-xia1, ZHANG Min1, WU Chun-lan1, ZHAO Wen-fang1

食品科学 . 2014, (2): 91 -95 . DOI: 10.7506/spkx1002-6630-201402017