茶多酚和咖啡碱对茶乳酪形成的影响
马梦君,罗理勇,李 双,曾 亮
Effects of Different Concentrations of Caffeine and Tea Polyphenolic Compounds on the Formation of Tea Cream
MA Meng-jun, LUO Li-yong, LI Shuang, ZENG Liang
食品科学
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2014, (13): 15
-19
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DOI: 10.7506/spkx1002-6630-201413003