Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing
FOOD SCIENCE . 2015, (24): 83 -88 .  DOI: 10.7506/spkx1002-6630-201524014