网络释义专业释义
茶饮料的浑浊现象，产生的机理是复杂的，我们认为主要的原因是茶汤中形成茶乳酪（Tea Cream），其本质是茶多酚类物质分别与咖啡碱、可溶蛋白质的肽基通过氢键结合成络合物，此络合物在溶液温度较高时，各自呈游离状态，温度...
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green tea cream frappuccino 抹茶星冰乐
Green Tea Cream 韩妮采有机绿茶面霜
Green Tea Cream Cake 绿茶鲜奶蛋糕
Green Tea Ice Cream 绿茶冰淇淋 ; 抹茶冰淇淋 ; 香滑绿茶雪糕 ; 抹茶冰激凌
Cream Tea 奶油茶 ; 下午茶 ; 奶油茶点 ; 奶油点心
Green tea cream bun 抹茶菠萝包
Laoshan tea cream brulee 崂山茶奶油布丁
Green tea cream cake roll 抹茶奶油蛋糕卷
双语例句原声例句权威例句
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Main ingredients: peptides propolis, royal jelly SOD, green tea cream, aloe extract, amino acids Jiefu factor, HA.
主要成份：蜂胶多肽、蜂王浆s OD、绿茶精华、芦荟提取液、氨基酸洁肤因子、HA。
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The reasons for the formation of tea cream in tea drinks, the basic composition of the material and the solution to it are described in the article.
主要介绍了茶饮料中茶乳酪的形成原因、基本构成物质及解决方法。
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The results showed that contents of polyphenols, catechins, caffeine and amino acids decreased, off_flavor aroma got weak and tea cream decreased with the drop of raw material grade.
结果表明，随原料级别的降低，所制罐装绿茶水中多酚类、儿茶素、咖啡碱、氨基酸的含量下降；
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So there's having tea in the afternoon, which is the English cream tea,
所以，下午会有下午茶，英式奶油点心，
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