温度和质量浓度对茶多酚水溶液稳定性的影响
马梦君,胡文卿,傅丽亚,罗理勇,曾 亮
Effect of Concentration and Temperature on the Stability of Tea Polyphenols in Aqueous Solution
MA Meng-jun, HU Wen-qing, FU Li-ya, LUO Li-yong, ZENG Liang
食品科学
.
2014, (11): 11
-16
.
DOI: 10.7506/spkx1002-6630-201411003