Qualities and Sensory Properties of Tea Brewing from Espresso Machine Extraction
碩士 === 台南應用科技大學 === 生活應用科學研究所 === 100 === The objective of this study was to investigate the effect of espresso tea extracting method compared to the traditional hot water infusion (HWI) method on the sensory evaluation, color, caffeine, total catechins, total free amino acids and antioxidant capaci...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30145130122032436029 |