• 茶多酚 - 引用次数：13

  The fresh-keeping effect of sodium lactate, nisin and lysozyme are better, polylysine and tea-polyphenol are secondary, natamycin is worst. When sodium lactate, nisin and lysozyme are combined, the order of fresh-keeping effect is sodium lactate>Nisin>lysozyme.

  结果表明:不同浓度的六种天然保鲜剂对生鲜调理鸡肉均有一定的保鲜效果,其中乳酸钠、Nisin、溶菌酶的保鲜效果较好,聚赖氨酸、茶多酚次之,纳他霉素最差。

  参考来源 - 生鲜调理鸡肉保鲜技术研究
• 茶多酚 - 引用次数：6

  Other treatment has no significant effect on the chemical quality of summer tea. And Se-Zn interaction has less effect on the content of tea-polyphenol and theine.

  就夏茶而言，与单硒、单锌处理相比，硒锌交互作用后茶多酚含量总体下降，而咖啡碱含量显著上升，其中以中低浓度硒锌交互氨基酸含量上升最为明显，其余处理对夏茶化学品质无显著影响。

  参考来源 - 硒锌交互对蒙山茶矿质营养及化学品质的影响研究

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