茶多酚对藤菜鲜果色素的稳定化作用研究

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[1]	GONG Zhi-hua, CHEN Dong, ZHU Sheng-rao, CHEN Lin, CHEN Duo, LI Xu, XIAO Wen-Jun. Screening of the Sources of Enzymes from Fresh Tea Leaves for the Enzymatic Synthesis of Theaflavins [J]. Journal of Tea Science, 2013, 33(1): 34-39.
[2]	DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, SHEN Sheng-rong. The Composition and Chemiluminescence Analysis of Theaflavins in Enzymatic Oxidation Products of Tea Polyphenols [J]. Journal of Tea Science, 2005, 25(1): 49-55.
[3]	TU You-ying, FANG Qing, LIANG Hui-ling, HUANG Hai-tao. Selection of Optimum Conditions for Theaflavin Transformation from Tea Polyphenol through Immobilized Enzyme Membrane [J]. Journal of Tea Science, 2004, 24(2): 129-134.

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