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机译:烘焙对绿茶饮料风味稳定性的影响
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China;
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China|Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China;
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China;
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China;
Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
Agr & Agri Food Canada Guelph Food Res Ctr Guelph ON N1G 5C9 Canada;
Chinese Acad Agr Sci Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou 310008 Peoples R China;
Green tea beverages; Sensory quality; Flavor stability; Baking; Pyrroles;
机译:食品感性模型的建立及其在绿茶饮料风味设计中的应用
机译:面包烘烤过程中绿茶儿茶素表没食子儿茶素没食子酸酯(EGCG)稳定性的数学模型
机译:酸化绿茶饮料中的纳米霉素光稳定性依赖于肌孢子素样氨基酸和EpigallocateChin粘附相互作用
机译:加工和储存过程中绿茶饮料的香气变化
机译:绿茶:三种茶的风味特征,包括酿造,加工和储藏方式的变化以及消费者对三种国家茶的接受程度。
机译:饮料 - 药物互动:绿茶饮料消费对阿托伐他汀代谢和膜运输机的小肠和肝脏血液
机译:巴西绿茶(Camellia sinensis var assamica):输注时间,草药调理和制剂对生物活性提取效率和饮料稳定性的影响巴西绿茶(Camellia sinensis var assamica):输注时间的影响,生物活性化合物的提取效率和饮料的稳定性的包装和制备方式