| 解决茶汤沉淀途径的探讨 |
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| 引用本文： | 梅丛笑,方元超.解决茶汤沉淀途径的探讨[J].现代食品科技,2000,16(1):64-67. |
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| 作者姓名： | 梅丛笑 方元超 |
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| 作者单位： | 天津轻工业学院食工系,天津,300222 |
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| 摘 要： | 从物理方法、化学方法和生物方法三方面全面地论述了解决茶饮料生产中的茶汤沉淀问题.
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| 关 键 词： | 茶饮料 茶乳酪 解决方法 |
| 修稿时间： | 1999-09-26 |
Debate about the avenues of solving the sediment problem in tea liquor |
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| Mei Congxiao et al..Debate about the avenues of solving the sediment problem in tea liquor[J].Modern Food Science & Technology,2000,16(1):64-67. |
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| Authors: | Mei Congxiao |
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| Affiliation: | Mei Congxiao et al. |
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| Abstract: | The article comprehensively dwells on the avenues of solving the problem of tea cream in the production of tea beverages from three aspects: physical method, chemical method and biological technological method. |
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| Keywords: | tea drinks tea cream method of solution |
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