摘要
添加氨基酸可改善茶叶的苦涩味且降低其酚氨比,本文通过3次试验的对比充分说明外源氨基酸对绿茶的影响,并分析了此氨基酸改良配方的实践意义及市场前景。
Tea will taste better by adding some special amino acids,and the content ratio of tea polyphenol to amino acids will be lower. The effect on the tea after adding amino acids by three exprtiments was studied, and the practicability and foreground of this change to the tea are anylazed.
出处
《氨基酸和生物资源》
CAS
2007年第2期46-48,共3页
Amino Acids & Biotic Resources
关键词
绿茶
氨基酸
茶多酚
酚氨比
green tea
amino acid
tea polyphenol
ratio of tea polyphenol to amino acids