[1] 王忠华, 吴月燕, 张燕忠. 不同加工工艺制成桑叶茶的感官品质及营养活性成分分析[J]. 蚕业科学, 2011, 37(2): 272-277. Wang Zhonghua, Wu Yueyan, Zhang Yanzhong. Analysis on organoleptic quality and nutrient active ingredients of mulberry- leaf teas made by different processing techniques[J]. Science of Sericulture, 2011, 37(2): 272-277.
[2] 温琼英, 刘素纯. 茯砖茶发花中优势菌的演变规律[J]. 茶叶科学, 1991, 11(增1): 56-62. Wen Qiongying, Liu Suchun. Evolutionary regulation of dominant fungi in Fuzhuan Brick tea duriing the Fungus growing process[J]. Journal of Tea Science, 1991, 11(Suppl 1): 56-62.
[3] Xu A, Wang Y, Wen J, et al. Fungal community associated with fermentation and storage of Fu zhuan brick tea[J]. International Journal of Food Microbiology, 2011, 146(1): 14-22.
[4] 陈云兰. 茯砖茶"冠突散囊菌"的分离鉴定及其对茯砖茶品质的影响[D]. 南京: 南京农业大学, 2004. Chen Yunlan. "Jinhua fungus": Its taxonomic position and its influence on quality of Fuzhuan Brick tea[D]. Nanjing: Nanjing Agricultural University, 2004.
[5] 蔡正安, 刘素纯, 刘仲华, 等. 茯砖茶中冠突散囊菌纤维素酶的酶学性质研究[J]. 茶叶科学, 2010, 30(1): 57-62. Cai Zheng′an, Liu Suchun, Liu Zhonghua, et al. Cellulase enzymatic property of Eurotium cristatum from brick tea[J]. Journal of Tea Science, 2010, 30(1): 57-62.
[6] 刘巧林. 液态发酵茶工艺参数及相关酶活性的研究[D]. 成都: 四川农业大学, 2007. Liu Qiaolin. Studies on technologic parameters of liquid fermentation and interrelated enzyme activity of tea[D]. Chengdu: Sichuan Agricultural University, 2007.
[7] 黄秋桂, 张灵枝, 龚雪梅, 等. 黑茶优势菌对绿茶浸提液发酵过程多酚类化合物的影响[J]. 食品科学, 2014, 35(11): 164-167. Huang Qiugui, Zhang Lingzhi, Gong Xuemei, et al. Effect of fermentation with preponderant fungi from dark tea on tea polyphenols of green tea extracts[J]. Journal of Food Science, 2014, 35(11): 164- 167.
[8] 欧阳梅, 熊昌云, 屠幼英, 等. 冠突散囊菌对茶叶品质成分及其抗氧化活性影响[J]. 菌物学报, 2011, 30(2): 343-348. Oyang Mei, Xiong Changyun, Tu Youying, et al. Effects of Eurotium cristatum on tea quality and antioxidant activity[J]. Mycosystema, 2011, 30(2): 343-348.
[9] 郝鹏飞. 辣椒叶"金花"菌发酵产物及活性研究[D]. 北京: 北京中医药大学, 2013. Hao Pengfei. Study on the fermentation products and activity of pepper leaves and "Jinhua fungus"[D]. Beijing: Beijing University of Chinese Medicine, 2013.
[10] 王吉成, 刘轩, 徐志伟, 等. 中药桑叶固体发酵前后抗氧化活性的研究[J]. 中国医药导报, 2014, 11(33): 33-38. Wang Jicheng, Liu Xuan, Xu Zhiwei, et al. Antioxidant activities of the solid fermentation products in mulberry leaves[J]. Chian Medical Herald, 2014, 11(33): 33-38.
[11] Prior R, Wu X, Schaichs K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements[J]. Journal of Agricultural and Food Chemistry, 2005, 53(10): 4290- 4302.
[12] Hu F, Schmidt K, Stoyanoba S, et al. Radical scavengers from the entomogenous deuteromycete Beauveria amorpha[J]. Planta Medica, 2002, 68(1): 64-65.
[13] 张小娜, 邹先伟, 李莹, 等. 茯砖茶不同溶剂提取物抗氧化活性研究[J]. 中国医药导报, 2014, 11(10): 9-13. Zhang Xiaona, Zou Xianwei, Li Ying, et al. Antioxidant activities of different extracts from Fuzhuan Brick Tea[J]. Chian Medical Herald, 2014, 11(10): 9-13.
[14] 肖洪, 黄先智, 沈以红, 等. 不同发酵条件对桑叶茶生物活性成分含量的影响[J]. 食品科学, 2013, 34(23): 216-220. Xiao Hong, Huang Xianzhi, Shen Yihong, et al. Effects of different fementation conditions on the contents of bioactive ingredients in fermented mulberry leaf tea[J]. Journal of Food Science, 2013, 34(23): 216-220.
[15] 白海娜, 王振宁, 张华, 等. 多酚类化合物与黑木耳多糖协同抗氧化作用研究[J]. 食品工业科技, 2013, 34(22): 124-134. Bai Haina, Wang Zhenning, Zhang Hua, et al. Study on synergistic effect of polyphenols and an Auricularia polysaccharides combination on antioxidant actibity[J]. Science and Technology of Food Industry, 2013, 34(22): 124-134.
[16] 黄晓杰, 柴哲, 杨忠燕, 等. 蓝莓酒发酵过程中抗氧化物质变化规律研究[J]. 食品工业科技, 2013, 34(17): 103-105. Huang Xiaojie, Chai Zhe, Yang Zhongyan, et al. Research of the change rules of antioxidant substances of blueberry wines during fermentation[J]. Science and Technology of Food Industry, 2013, 34 (17): 103-105.
[17] 郭敏, 张宝善, 徐辉艳, 等. 柿酒发酵过程中酚类物质的变化规律研究[J]. 食品工业科技, 2010, 31(10): 219-222. Guo Min, Zhang Baoshan, Xu Huiyan, et al. Study on change regulation of phenolic compounds during persimmon wine fermentation[J]. Science and Technology of Food Industry, 2010, 31(10): 219-222.
[18] 王宁, 张海宁, 马永昆, 等. 蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J/OL]. 现代食品科技, [2014-12-05], http://www. cnki.net/kcms/detail/44.1620.TS.20141205.1157.045.html. Wang Ning, Zhang Haining, Ma Yongkun, et al. Study on dynamic change of phenolics and antioxidant activity in the fermentation process of blueberry wine[J/OL]. Modern Food Science and Technology, [2014- 12- 05], http://www.cnki.net/kcms/detail/44.1620. TS.20141205.1157.045.html.
[19] Patricia B, Remedios C, Jose Antonio S P, et al. Influence of metallic content of fino sherry wine on its susceptibility to browning[J]. Food Research International, 2002, 35: 785-791.
[20] 谢丽源, 甘炳成, 彭卫红, 等. 灵芝深层发酵产物抗氧化活性与抗氧化能力分析[J]. 食品工业科技, 2015, 36(2): 105-109. Xie Liyuan, Gan Bingcheng, Peng Weihong, et al. Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma lucidum[J]. Science and Technology of Food Industry, 2015, 36(2): 105-109.