加工贮藏对荷叶茶黄酮类总量及香气和色泽的影响
郭 强，刘宏图，覃小丽，刘 雄
Effect of Processing and Storage on Flavonoids Content, Aroma Components and Color of Lotus Leaf Tea
GUO Qiang, LIU Hongtu, QIN Xiaoli, LIU Xiong
食品科学
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2015, (18): 272
-277
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DOI: 10.7506/spkx1002-6630-201518051
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