Effect of Lyophilization on Total Phenolic Content of Green Tea

The 4th International Conference on Agricultural and Biological Sciences(ABS 2018)——Development a process for tea making by using vacuum freeze drying method.


关键词: Lyophilization;Total Phenolic Content;Green Tea The 4th International Conference on Agricultural and Biological Sciences

主讲人:Dr. Chung-Cheng Chen 机构:Taipei University of Technology

时长:0:11:35 年代:2018年