摘要
本文对苦丁茶及其与绿茶混合物的低沸点组分进行了研究，并将其组分物质应用于成品茶叶的增香和新蒸馏白酒的人工催陈。
The present paper reports the results of researches on low boiling point components in Ilex latiforlia Thumb and in its mixture with green tea ( Thea sinensis) . Satisfactory results were obtained when such components were applied for the aromatization of product tea or for the artificialripening of newly distilled liquor wine.
出处
《西南农业大学学报（自然科学版）》
CSCD
1997年第5期475-478,共4页
Journal of Southwest Agricultural University
关键词
茶叶
苦丁茶
绿茶
沸点
组分
tea leaves
Ilex latiforlia Thumb
green tea
boiling points
constitueuts
