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[会议论文] 作者：Seung-Cheol Leel,Jung-Min Lee,Sung-Hwan Cho,Sung-Gil Choi,Ho-Jin Heo,
来源：第十四届世界食品科技大会 年份：2008
After storing green tea leaves at 4℃ under 69% ot relative humiditiy for 2 months,green teas were prepared by soaking 1 g of the each leaves in 100 mL of 70℃ distilled water for 5 min.Total phenolic c...
[会议论文] 作者：Ju-bin Jang,Sung-Won Kang,Chang-Ho Jeong,Ji-Yeon Chun,Sung-Gil Choi,
来源：第十四届世界食品科技大会 年份：2008
Low fat tofu was prepared with soybean which was treated by supercritical carbon dioxide (SPC) at 300 bar for 3hr.The physico-chemical properties of the low fat tofu such as chemical composition,color...
[会议论文] 作者：Sung-Won Kang,Ju-bin Jang,Chang-Ho Jeong,Ji-Yeon Chun,Sung-Hwan Cho,Sung-Gil Choi,
来源：第十四届世界食品科技大会 年份：2008
The effects of infusion temperature and time,and ultra sonification-assisted process infusion on the physico-chemical properties of tea infusion such as total soluble matter(TSM)content,catechins cont...
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