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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;
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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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