【摘 要】
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The effects of infusion temperature and time,and ultra sonification-assisted process infusion on the physico-chemical properties of tea infusion such as tot
【机 构】
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Division of Applied Life Science
论文部分内容阅读
The effects of infusion temperature and time,and ultra sonification-assisted process infusion on the physico-chemical properties of tea infusion such as total soluble matter(TSM)content,catechins content,free amino acid content,caffeines contents,and colors were investigated.In addition,the stability of green tea infused at 70C for 3min during storage at ambinient and 4 C were evaluated by the measurement of color,and antioxidant ability with DPPH radical scavenging activity and reducing power,etc.
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