食品工业科技2012，Vol.33Issue(23)：388-392,5.
红茶发酵技术研究现状分析
Current research situation in black tea fermentation technology
摘要
Abstract
Fermentation is the key working procedure of tea quality formation. This paper illustrated the chemical foundation of black tea fermentation process, systematically analyzed the main technical factors and the application of new technology in fermentation process. The detection technology of fermentation degree was discussed and the application prospect was also presented.关键词
红茶/发酵/技术Key words
black tea/fermentation/technology分类
轻工纺织引用本文复制引用
钱园凤,叶阳,周小芬,王博..红茶发酵技术研究现状分析[J].食品工业科技,2012,33(23):388-392,5.基金项目
国家“十二五”科技支撑计划课题（2012BAF07805）. （）
