野生种葡萄酒的总酸、干浸出物、单宁、总酚、花色素苷等滋味物质均高于相应栽培品种。
The contents of total acid, phenol, tannin, anthocyanin of wine of wild species were higher than those of cultivated variety.
研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
该速溶茶中的咖啡碱含量比未脱咖啡碱的速溶茶低80%以上，且茶多酚、氨基酸、水浸出物等风味物质的保留量高。
The caffeine content of the decaffeine instant tea is 80% lower than that ofthe nondecaffeine instant tea, and the polyphenols, amino acids, water, soluble materials are highly preserved.
应用推荐