研究了浸提工艺对绿茶茶汤后浑的影响。
Study on optimum extraction technology of polysaccharide from Stanuntonia Chinensis;
最后将冷冻浓缩与其他浓缩方式进行了比较，验证冷冻浓缩在绿茶茶汤中应用的可行性。
Finally, freeze concentration was compared with other concentrations, to verify the the feasibility of the application of that in green tea.
最后将冷冻浓缩与其他浓缩方式进行了比较，验证冷冻浓缩在绿茶茶汤中应用的可行性。
Finally, freeze concentration was compared with other concentrations, to verify the the feasibility of the application of that in green tea.
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