changes in the major chemical components during the manufacturing of pouchong tea
碩士 === 國立臺灣大學 === 食品科技研究所 === 87 === The contents of catechins, flavonols, phenolic acids, theaflavins and alkaloids during the processing of pouchong tea (Taiwan Tea No. 12) were determined by HPLC. It was found that each stage of pouchong tea processing would affect the amounts of polyphenols and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/61727134864952430324 |