绿茶加工中主要滋味物质动态变化及其对绿茶品质的影响

许伟，彭影琦，张拓，孔莹莹，肖文军

Dynamic Change of Major Taste Substances during Green Tea Processing and Its Impact on Green Tea Quality

XU Wei, PENG Yingqi, ZHANG Tuo, KONG Yingying, XIAO Wenjun

食品科学 . 2019, (11): 36 -41 . DOI: 10.7506/spkx1002-6630-20180518-275