做青强度对做青叶蛋白质组成、多酚氧化酶和酯酶同工酶谱的影响
黄福平，梁月荣，陈荣冰，陈伟，柯玉琴，陆建良
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
茶叶科学
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2004, (1): 70
-74
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DOI: 10.13305/j.cnki.jts.2004.01.014
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