Research on process of polyphenol-rich sorghum tea
The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaking temperature was 10 ℃for 4 h, steaming time was 45...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Academy of National Food and Strategic Reserves Administration
2019-09-01
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| Collection: | Liang you shipin ke-ji |
| Sujets: | |
| Accès en ligne: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190506?st=article_issue |
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