加工工艺对绿茶丙烯酰胺生成的影响

王彬，刘青茹，叶兴乾，张晓伟，刘婧，汪辉

Effect of Processing Conditions on Acrylamide Formation in Green Tea

WANG Bin, LIU Qingru, YE Xingqian, ZHANG Xiaowei, LIU Jing, WANG Hui

食品科学 . 2017, (8): 220 -224 . DOI: 10.7506/spkx1002-6630-201708034