摘要
绿茶水在高温条件下极易褐变,并且带有不愉快的熟汤味。本文证明反渗透膜低温浓缩绿茶汁对物理护色,减弱熟汤味有明显的效果。
The green tea infusion easily browned and brought in unpleasant flavor. The paper indicated that it was obviouslyeffective for preserving the physical color and decreasing unpleasant flavor by means of reverse osmosis membrane concentrationtechnology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期127-129,共3页
Food Science
