高级检索
康燕山, 黄薇, 袁唯, 等. 普洱茶发酵过程中添加外源酶及外源酵母对主要成分的影响[J]. 云南农业大学学报（自然科学）, 2015, 30(5): 784-789. DOI: 10.16211/j.issn.1004-390X(n).2015.05.020
引用本文: 康燕山, 黄薇, 袁唯, 等. 普洱茶发酵过程中添加外源酶及外源酵母对主要成分的影响[J]. 云南农业大学学报（自然科学）, 2015, 30(5): 784-789. DOI: 10.16211/j.issn.1004-390X(n).2015.05.020
shu
KANG Yanshan, HUANG Wei, YUAN Wei, et al. Effects of Different Exogenous Enzymes and Yeast on Components during Fermentation of Pu-erh Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2015, 30(5): 784-789. DOI: 10.16211/j.issn.1004-390X(n).2015.05.020
Citation: KANG Yanshan, HUANG Wei, YUAN Wei, et al. Effects of Different Exogenous Enzymes and Yeast on Components during Fermentation of Pu-erh Tea[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2015, 30(5): 784-789. DOI: 10.16211/j.issn.1004-390X(n).2015.05.020
shu

普洱茶发酵过程中添加外源酶及外源酵母对主要成分的影响

Effects of Different Exogenous Enzymes and Yeast on Components during Fermentation of Pu-erh Tea

    HTML全文
    • 参考文献(18)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回