• 咖啡碱 - 引用次数：13

  When the temperature of baking was higher and the time was longer, the coffeine content's loss was more during different seasons, therefore, spring>autumn>summer.

  不同季节间,烘焙温度越高,时间越长咖啡碱含量的损失越多:春季>秋季>暑季。

  参考来源 - 福建乌龙茶咖啡碱含量分析及烘焙工艺研究
• 咖啡因

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