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期刊名称

journal of food science and technology-mysore(1)

关键词

chemical components(1)
cream formation(1)
green tea concentrate(1)
solid concentration(1)
viscosity(1)

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作者

Xu, Yong-Quan AND Yuan, Hai-Bo AND Yin, Jun-Feng AND Chen, Su-Qin AND Tang, Ping(0)

机构

chinese acad agr sci, res inst, hangzhou 310008, zhejiang, peoples r china(1)
hangzhou coll profess technol, hangzhou 310018, zhejiang, peoples r china(1)
shenzhen shenbao huacheng foods co ltd, shenzhen 518020, peoples r china(1)

年份

2012(1)

科研产出

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资源类型: 外文期刊

作者:Xu, Yong-Quan(精确检索)

作者:Yuan, Hai-Bo(精确检索)

作者:Yin, Jun-Feng(精确检索)

作者:Chen, Su-Qin(精确检索)

作者:Tang, Ping(精确检索)

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1Analysis of cream formation in green tea concentrates with different solid concentrations

作者： Xu, Yong-Quan; Yuan, Hai-Bo; Yin, Jun-Feng; Chen, Su-Qin; Tang, Ping; SCI

机构： Chinese Acad Agr Sci, Res Inst, Hangzhou 310008, Zhejiang, Peoples R China; Shenzhen Shenbao Huacheng Foods Co Ltd, Shenzhen 518020, Peoples R China; Hangzhou Coll Profess Technol, Hangzhou 310018, Zhejiang, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Cream formation Green tea concentrate Solid concentration Chemical components Viscosity

年份：2012