你即將離開本站

並前往https://xb.sicau.edu.cn/EN/10.3969/j.issn.1000-2650.2012.04.008

Changes in Quality of Congou Black Tea During the ...

Compared with 0 h(F1), tea polyphenols and caffeine were decreased by 2.56% and 0.66%, respectively, by fermentation 3.5 h. Moreover, amino acids, thearubigins ...

確定！ 回上一頁

查詢 「Tea fermentation」的人也找了：

  1. Black tea fermentation
    2.
  2. Tea making process
    3.
  3. Green tea
    4.
  4. Tea production
    5.
  5. Pu-erh tea
    6.
  6. Chinese tea
    7.
  7. Jasmine tea
    8.
  8. Dark tea
    9.