不同萎凋程度厌氧处理对γ-氨基丁酸白茶化学成分及滋味品质的影响
姜慧敏,彭佳堃,胡争艳,彭群华,高健健,包日芳,徐宝玲,朱荫,林智,戴伟东
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong
食品科学
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2025, (20): 14
-25
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DOI: 10.7506/spkx1002-6630-20250214-041