茶与咖啡化学的新进展。III.
New aspects on the chemistry of tea and coffee. III.
作者信息
Smith R F
出版信息
Z Lebensm Unters Forsch. 1986 Jan;182(1):1-7. doi: 10.1007/BF01079882.
PMID:3513463
Abstract
The previous review for 1983/1984 is now continued with references to recent publications (1984/1985) and as before covers the chemistry and technology of tea (leaf, green and black) and coffee (raw, roasted and instant soluble), with particular reference to composition and changes during manufacture, extraction and storage. The effects of composition on the quality of the beverage, with mention of particular physiological properties, are included (210 references).
摘要
之前对1983/1984年的综述现继续进行，并参考了近期（1984/1985年）的出版物，内容如前所述，涵盖茶叶（叶茶、绿茶和红茶）和咖啡（生豆、烘焙豆和速溶咖啡）的化学与工艺，特别涉及制造、萃取和储存过程中的成分及变化。还包括成分对饮品质量的影响，并提及了特定的生理特性（参考文献210篇）。
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