Effects of Lactic Acid Bacterial Fermentation on Nutritional Components, Aroma Components and Antioxidant Activity of Black Tea Beverage
LIU Jiaqi, PENG Zhen, XIONG Tao
FOOD SCIENCE . 2017, (24): 130 -136 .  DOI: 10.7506/spkx1002-6630-201724021