基于“成分-抗氧化”关联的不同发酵程度茶及茶饮料比较评价

王越, 翟佩佩, 鲍锋, 张富坤, 赵盼, 李佳, 赵东升

Comparison and evaluation of the teas and tea beverages with different degrees of fermentation based on the “component-antioxidant” correlations

WANG Yue, ZHAI Pei-pei, BAO Feng, ZHANG Fu-kun, ZHAO Pan, LI Jia, ZHAO Dong-sheng

湖北农业科学 . 2022, (16): 159 -163 . DOI: 10.14088/j.cnki.issn0439-8114.2022.16.031