茶与咖啡化学的新进展。简要综述。
New aspects on the chemistry of tea and coffee. A short review.
作者信息
Smith R F
出版信息
Z Lebensm Unters Forsch. 1984;178(1):1-4. doi: 10.1007/BF01042302.
PMID:6702302
Abstract
Recent publications (1982/1983) on the chemistry and technology of tea (leaf, green and black) and coffee (raw, roasted and instant), in particular with respect of their composition and changes during manufacture and storage, and the effects of composition on the quality of the beverages, are reviewed (101 references).
摘要
对近期（1982/1983年）有关茶叶（叶茶、绿茶和红茶）及咖啡（生豆、烘焙豆和速溶咖啡）化学与技术的出版物进行了综述（参考文献101篇），尤其涉及它们的成分、加工和储存过程中的变化，以及成分对饮品质量的影响。
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