Optimization of Process Conditions for Pu-erh Tea Pigment Extraction by Response Surface Analysis and Its Antioxidant Activity
YANG Xin-he1,2，LI Qin1,3，HUANG Jian-an1,3，LU Ying1,3，SHEN Zhi1，LIU Zhong-hua1,3,*
FOOD SCIENCE . 2011, (6): 1 -6 .  DOI: 10.7506/spkx1002-6630-201106001