食品科学 ›› 1993, Vol. 14 ›› Issue (11): 3-6.
• 食品科学 • 下一篇
黄惠华, 高孔荣
出版日期:
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HUANG Hui-Hua, Gao-Kong-Rong
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摘要: 应用Bradford法测定成品茶中水溶性蛋白质的含量,并研究了添加PVP试剂对测定方法以及对茶叶其它品质成分的影响。
关键词:  , 成品茶, 可溶性蛋白, 茶多酚, PVP, Bradford法, 茶乳凝
Abstract: Bradford Method was applied to determine the soluble protein content in commercial tea and the effect of adding PVP (polyrinylpyrrolidone) on the method of analysis and other quality components were also studied.
Key words:  , Commercial Tea Soluble Protein Bradford Method Tea Polyphenol Polyvinylpyrrolidone Tea ?Cream;
黄惠华, 高孔荣. 茶叶可溶性蛋白质含量的测定及添加PVP的效应研究[J]. 食品科学, 1993, 14(11): 3-6.
HUANG Hui-Hua, Gao-Kong-Rong. Determination of Soluble Protein Content in Commercial Tea with Bradford Method and the Effect of Adding PVP[J]. FOOD SCIENCE, 1993, 14(11): 3-6.
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