1) Development of kombucha beverage
红茶菌饮料的研制
2) Development of beverage of Eucommia ulmoides and tea
杜仲茶饮料的研制
3) black tea beverage
红茶饮料
1.
Application of electronic tongue on black tea beverage discrimination
电子舌在红茶饮料区分辨识中的应用
2.
By comparison of the color, fragrance and optical density obtained under different extracting conditions, it was discovered that extracting time, concentration, temperature and compound clarifying agents had important influence on the preparation of black tea beverage.
通过对比不同浸提条件下红茶饮料的色泽、香气和光密度,发现浸提温度、时间、水茶质量比及添加剂等因素对红茶饮料的制备有很大影响。
3.
to black tea juice,the tinned black tea beverage is perfectly clear.
采用超滤法除去红茶汁中的鞣质，辅以砂糖、果汁等生产罐装红茶饮料，呈透明状态；同时，茶中的营养成分、风味物质得到保留。
4) Study on and preparation of Phaseolus angularis wight milk drink
红豆乳饮料的研制
5) P reparing Tea Beverage
茶饮料的制作
6) THE BITTER GOURD CARES THE RESEARCH TO MANUFACTURING OF BEVERAGE
苦瓜饮料的研制
补充资料：阿萨姆红茶
阿萨姆红茶｜英语解释：Assamtea 具有抗氧化、抗突变、防癌、降低胆固醇、改善肠道微生物相等作用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条