纪大乙, 丁健, 田雨, 马海乐, 山云辉, 陈秀敏. 茶叶加工过程对咖啡叶化学成分和抗氧化活性的影响[J]. 食品工业科技, 2021, 42(1): 271-280. DOI: 10.13386/j.issn1002-0306.2020030337
引用本文: 纪大乙, 丁健, 田雨, 马海乐, 山云辉, 陈秀敏. 茶叶加工过程对咖啡叶化学成分和抗氧化活性的影响[J]. 食品工业科技, 2021, 42(1): 271-280. DOI: 10.13386/j.issn1002-0306.2020030337
JI Da-yi, DING Jian, TIAN Yu, MA Hai-le, SHAN Yun-hui, CHEN Xiu-min. Effects of Tea Processing Procedures on Chemical Components and Antioxidant Activity of Coffee Leaves[J]. Science and Technology of Food Industry, 2021, 42(1): 271-280. DOI: 10.13386/j.issn1002-0306.2020030337
Citation: JI Da-yi, DING Jian, TIAN Yu, MA Hai-le, SHAN Yun-hui, CHEN Xiu-min. Effects of Tea Processing Procedures on Chemical Components and Antioxidant Activity of Coffee Leaves[J]. Science and Technology of Food Industry, 2021, 42(1): 271-280. DOI: 10.13386/j.issn1002-0306.2020030337
