基于LC-MS的紫娟烘青绿茶加工过程中花青素变化规律研究
解东超, 戴伟东, 李朋亮, 谭俊峰, 林智
Study on the Compositions and Dynamic Changes of Anthocyanins during the Manufacturing Process of ‘Zijuan’ Baked Green Tea
XIE Dongchao, DAI Weidong, LI Pengliang, TAN Junfeng, LIN Zhi
茶叶科学
.
2016, (6): 603
-612
.
DOI: 10.13305/j.cnki.jts.2016.06.007
浙公网安备 33019902000101号