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中文
Effects of Zuoqing Intensity on the Protein Composition, Polyphenol Oxidase and Esterase Isozymogram of the Fresh Leaves during Oolong Tea Manufacture
HUANG Fu-ping, LIANG Yue-rong, CHEN Rong-bin, CHEN Wei, KE Yu-qin, LU Jian-lian
Journal of Tea Science . 2004, (
1
): 70 -74 . DOI: 10.13305/j.cnki.jts.2004.01.014
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