摘要
主要介绍了水质、茶乳、褐变、芳香物质逸散等对茶饮料质量的影响及相关的防止措施,以提高茶饮料的质量。
This paper mainly introduces the effects of water, tea milk, browning, aromatic substances dissipation on tea beverage quality and relevant preventive measures, in order to improve the quality of tea beverage.
出处
《农产品加工（下）》
2012年第3期137-139,共3页
Farm Products Processing
关键词
茶饮料
质量
措施
tea beverage
quality
measures
