Dynamic Change of Major Taste Substances during Green Tea Processing and Its Impact on Green Tea Quality

被引：0
|
作者：
Xu, Wei [1 ]
Peng, Yingqi [1 ]
Zhang, Tuo [1 ]
Kong, Yingying [1 ]
Xiao, Wenjun [1 ,2 ]
机构：
[1] Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha,410128, China
[2] National Research Center of Engineering Technology for Utilization Ingredients from Botanicals, Changsha,410128, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 11期
关键词：
Ammonia - Plants (botany) - Drying - Esters - Extraction - Caffeine - Amino acids - Flavonoids;
D O I：
10.7506/spkx1002-6630-20180518-275
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：36 / 41
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