Effects of processing and storage on the theanine of tea drinks
碩士 === 國立屏東科技大學 === 食品科學系 === 95 === Abstract The present study analyzes and compares the theanine contents in various kinds of teas. Five pan-fried green teas made from major Taiwan tea cultural cultivars are chosen as the experimental materials, which include Chin-Shin Oolong, TTES No.12, Chin-Shi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28304336651919999968 |