机译:与常规热,煮沸的酿造相比,Rooibos Tea的冷酿茶会影响其感官轮廓和物理化学特性
Stellenbosch Univ Dept Food Sci Private Bag X1 ZA-7602 Stellenbosch South Africa;
Stellenbosch Univ Dept Food Sci Private Bag X1 ZA-7602 Stellenbosch South Africa;
Univ Politecn Marche Dept Life &
Environm Sci Via Brecce Bianche I-60131 Ancona Italy;
Univ Politecn Marche Dept Life &
Environm Sci Via Brecce Bianche I-60131 Ancona Italy;
Univ Politecn Marche Dept Agr Food &
Environm Sci Via Brecce Bianche I-60131 Ancona Italy;
Univ Politecn Marche Dept Life &
Environm Sci Via Brecce Bianche I-60131 Ancona Italy;
Univ Politecn Marche Dept Life &
Environm Sci Via Brecce Bianche I-60131 Ancona Italy;
Stellenbosch Univ Dept Food Sci Private Bag X1 ZA-7602 Stellenbosch South Africa;
Rooibos; Cold brew; Sensory profiling; Flavonoids; Aspalathin; Fe and Al content;
机译:与常规热,煮沸的酿造相比,Rooibos Tea的冷酿茶会影响其感官轮廓和物理化学特性
机译:酿造条件对红茶输注植物化学和感官谱的影响:对甘丹醇和P-IOMONO对红茶输注味觉感知作用的初步研究
机译:冷冲茶与热冲茶的茶多酚和自由基清除活性的比较(茶花,茶科)
机译:LC-TOF质谱法分析酿造茶中的儿茶素
机译:滴水咖啡与咖啡酿造参数相关的感觉特性和化学成分
机译:冷热酿造对Rooibos(Aspalathus linearis)凉茶中酚类成分和抗氧化能力的影响
机译:感冒与热酝酿对酚葡萄糖(Asvalathus Linearis)植物茶叶的酚醛型和抗氧化能力