Improvement of the Bitterness and Astringency of Green Tea by Sub-Critical Water Extraction

著录项

• 来源
  《Food science and technology research》 |2013年第3期|471-478|共8页
• 作者

  Tomoya Miyashita; Hideo Etoh;

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• 作者单位

  Graduate School of Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan;

  Graduate School of Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan,Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  sub-critical water extraction; green tea; catechin; bitterness; astringency; taste sensor analysis; differential odor analysis; water-soluble pectin;

  机译：亚临界水提取;绿茶;儿茶素苦味;涩味味觉传感器分析;异味分析;水溶性果胶;