The effect of combination of L-ascorbic acid with cysteine and sodium sulfite on anti-browing of green tea liquor was better than that of single compound of L-ascorbic acid.
抗坏血酸与半胱氨酸和亚硫酸钠组合处理对绿茶水的保质效果优于L-抗坏血酸单独处理。
The effect of combination of L-ascorbic acid with cysteine and sodium sulfite on anti-browing of green tea liquor was better than that of single compound of L-ascorbic acid.
抗坏血酸与半胱氨酸和亚硫酸钠组合处理对绿茶水的保质效果优于L-抗坏血酸单独处理。
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