Thus, it might be concluded that blocking effect on NPRO formation was mainly due to tea polyphenolic compounds especially tea catechin in tea.
由此可以认为，茶叶中影响N -亚硝化反应的主要成分为茶多酚，尤为茶儿茶素。
Thus, it might be concluded that blocking effect on NPRO formation was mainly due to tea polyphenolic compounds especially tea catechin in tea.
由此可以认为，茶叶中影响N -亚硝化反应的主要成分为茶多酚，尤为茶儿茶素。
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