The contents of low polyphenols and of high aminic acid were of advantage to green tea because of hydrolysis of the polyphenols and protein in wet-heating de-enzyming.

  • 湿热杀青有利于茶多酚物质和蛋白质的水解,茶多酚含量降低、氨基酸含量增加,有利于绿茶品质。

  • 互联网摘选 2025-01-19 23:52:13

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