发酵程度对普洱茶活体抗氧化作用的影响
张灵枝, 陈维信, 王登良, 谭新东, 郭剑英
Influence of Pile-Fermentation Degree on the Antioxidative Activity of Pu-erh Tea in Vivo
ZHANG Ling-zhi, CHEN Wei-xin, WANG Deng-liang, TAN Xin-dong, GUO Jian-ying
茶叶科学
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2010, (3): 208
-212
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DOI: 10.13305/j.cnki.jts.2010.03.010