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PDF|Thechemistryofteaasabeverageisreviewedindepth,coveringbothhistoricalandcurrentchemicalperspectives.Specialattentionisgivento.
由LZhang著作·2020·被引用195次—TheaimofthisreviewistoreviewanddiscusstheassociationbetweenchemicalcompositionofCamelliateasandtheireffectsonbitterness,astringency, ...
2016年9月30日—Thecompoundsthatproducethefamiliararoma,flavor,andtasteincludepolyphenols,aminoacids,methylxanthines,andvolatileorganic ...
由HNGraham著作·1992·被引用2354次—Freshtealeafisunusuallyrichintheflavanolgroupofpolyphenolsknownascatechinswhichmayconstituteupto30%ofthedryleafweight.Other ...
2024年1月27日—Todealwithit,youcanusecitricacid.Thecitrateinitwillbindtheionsandpreventtheformationoftheteascum.Sothesamesolution ...
由GJustino著作·2020—Catechinsandtheaflavinsarethepredominantpolyphenolsintea,andtheirredoxactivityasmetalchelatorsandreactivespeciesscavengers, ...
2014年2月1日—Compoundsfromtheflavonoidsfamilycalledcatechinsmakeup27%ofthecompositionofunoxidisedgreentea;duetotheoxidationprocess,this ...