摘要
综述了国内外普洱茶滋味成分在加工和贮藏过程中的变化及其与品质的关系的最新研究进展,旨在为普洱茶生产、收藏和科研提供参考。
The research progress in the changes of taste components of Pu＇er tea during manufacturing and preservation and its relationship with quality were reviewed, which offered the reference for the manufacture, preservation and research of Pu＇er tea.
出处
《亚热带农业研究》
2007年第3期225-230,共6页
Subtropical Agriculture Research
关键词
普洱茶
滋味成分
渥堆
贮藏
品质
Pu＇er tea
taste component
pile fermentation
preservation
quality
