Effects of Pyrus pyrifolia Nakai Polyphenol Oxidase Treatment on the Quality of Black Tea in Summer and Autumn
YE Fei1，GAO Shi-wei1,2，GONG Zi-ming1,2,*
FOOD SCIENCE . 2013, (23): 92 -95 .  DOI: 10.7506/spkx1002-6630-201323020