Effect of different extraction conditions on compositions of oolong tea infusion
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === The study focus on commercial oolong tea to investigate the content of its bitter-stringent components such as catechin and caffeine, the sweet components such as amino acids and theanine, and the fragrance components in tea. We attempted to infuse the tea leaves...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55568228530837074225 |