Differences in Free Amino Acids and Color in Raw Pu-erh Tea Samples of Different Origins
LIU Xingyong1, SHI Jiang2, SHAO Jinliang1, LIN Tao1, CHEN Xinglian1, WANG Luxiang1,*, LI Qiwan1, LIU Hongcheng1
FOOD SCIENCE . 2015, (1): 46 -50 .  DOI: 10.7506/spkx1002-6630-201501009