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机译:绿茶纳米粒子在茶叶奶油形成过程中的作用 - 一种新的视角
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China|Wuhan Inst Design & Sci Coll Food & Biol Sci & Technol Wuhan 430205 Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Minist Educ Key Lab Environm Correlat Dietol Wuhan Peoples R China;
Tea cream; Green tea nanoparticles; Epigallocatechin gallate; Caffeine; zeta-Potential; Ternary aggregate;
机译:新芽不同部位加工的绿茶浸膏的奶油形成和主要化学成分
机译:氧化铁纳米粒子涂有绿茶提取物作为新型磁铁矿还原剂和银离子的稳定剂吸附剂:Fe3O4 @绿茶/ Ag纳米颗粒的合成应用,作为磁性可分离和可重复使用的纳米催化剂,用于还原4-硝基苯酚
机译:通过山茶和绿茶的茶叶压榨加工获得的混合发酵茶后藤椿茶的开发和功能
机译:平面绿茶加工不同茶品种的适用性研究
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:不同固形物浓度的绿茶浓缩物中奶油的形成分析
机译:通过鉴定斯里兰卡种植的合适品种,农艺法,农艺法和加工技术,提高绿茶冰淇淋的品质和味道