Effects of shading time on quality of matcha and matcha cake
Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chl...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals Center of Shanghai Normal University
2014-12-01
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| Series: | Journal of Shanghai Normal University (Natural Sciences) |
| Subjects: | |
| Online Access: | http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/create_pdf.aspx?file_no=201406004&flag=1&year_id=2014&quarter_id=6 |