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Analysis of cream formation in green tea concentrates with different solid concentrations
The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60°Brix) was investigated. The results showed a good positive correlation (γ = 0.98, p ≤ 0.05) between the amount of tea cream and the solid concentrations from 5 to 40°Brix, while t...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3614051/ https://ncbi.nlm.nih.gov/pubmed/23729857 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0281-8 |
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