Effects of brewing solution pH on the extraction of functional components and antioxidant activities of Chin Shin Dah Pan tea (Camellia sinensis)
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === Abstract In this study, Chin Shin Dah Pan was used as raw ingredient for green tea and black tea. Proximate compositions, functional components and antioxidant activities of both tea were also studied. Chin Shin Dah Pan green tea contained 3.0% moisture, 3.78% c...
| 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/4vg63w |