FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 127-129.
Previous Articles Next Articles
ZHANG Yuan-Zhi, OU Yang-Xiao-Jiang , LU He-Yuan
Online:
Published:
Abstract: The green tea infusion easily browned and brought in unpleasant flavor. The paper indicated that it was obviouslyeffective for preserving the physical color and decreasing unpleasant flavor by means of reverse osmosis membrane concentrationtechnology.
Key words: green tea infusion, reverse osmosis membrane
ZHANG Yuan-Zhi, OU Yang-Xiao-Jiang , LU He-Yuan. Study on Reverse Osmosis Membrane Technology for Green Tea Infusion[J]. FOOD SCIENCE, 2004, 25(6): 127-129.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2004/V25/I6/127
