Effects of sodium bicarbonate and antioxidant on catechin content and color of green tea drink
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 104 === In tea beverage market, antioxidants (vitamin C and sodium ascorbate) and sodium bicarbonate (baking soda) were added to reduce the loss of green tea catechins by the factors such as temperature and pH. Owing to the fact that more consumers pay attention to...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78773146191431323808 |