摘要
对茶饮料加工过程中的汤色、香气和风味的变化及机理作了深入的分析探讨 ,提出了解决这些问题的方法。
The paper dwelled on the changes of the color, fragrance, taste and their mechanism in the manufacture of tea beverage, and produced some advice to solve above-mentioned difficulties.
出处
《冷饮与速冻食品工业》
2000年第4期19-21,共3页
Beverage & Fast Frozen Food Industry
