【序号】:1 【作者】: 【题名】:Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun) 【DOI】:10.1016/j.fbio.2022.101567 【年、卷、期、起止页码】: 【全文链接】:https://www.sciencedirect.com/science/article/abs/pii/S2212429222000256