过氧化氢酶、多酚氧化酶及其组合对白芽奇兰速溶茶粉香气品质的影响
刘谢缘, 马莹, 曾琪, 翁淑燚, 李利君, 倪辉,,, 陈峰
Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder
LIU Xieyuan, MA Ying, ZENG Qi, WENG Shuyi, LI Lijun, NI Hui,,, CHEN Feng
食品科学
.
2024, (22): 146
-153
.
DOI: 10.7506/spkx1002-6630-20240318-123