Effect of temperature and pH on the changes of tea polyphenol
碩士 === 銘傳大學 === 生物科技學系碩士班 === 103 === Polyphenols are common antioxidants in plant. Catechins are a class of polyphenolic flavonoids predominantly found in foods and beverages. First, the study inspects the effects of temperature (90 °C, 4°C) and steeping duration (6 min, 24 hrs) on antioxidant acti...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91634468196560620034 |