[1] |
方元超,杨柳,白小佳. 茶饮料生产中茶乳酪形成因素的探讨[J]. 食品工业科技, 1999, 20(4): 13-15.
|
[2] |
陆建良. 茶汤蛋白对茶饮料冷后浑形成的影响[D]. 杭州: 浙江大学, 2008.
|
[3] |
方元超. 解决茶汤沉淀途径的探讨[J]. 茶业通报, 2000, 3: 19-24.
|
[4] |
Russell-Martin T H, Lilley N A, Bailey C, et al. Polyphenol-caffeine complexation [J]. Journal of the Chemical Society, Chemical Communications, 1986: 105-106.
|
[5] |
Sato T, Kinoshita Y, Tsutsumi H, et al. Characterization of creaming precipitate of tea catechins and caffeine in aqueous solution[J]. Chemical & Pharmaceutical Bulletin, 2012, 60(9): 1182-1187.
|
[6] |
许勇泉, 陈根生, 钟小玉, 等. 钙离子对绿茶浸提茶汤理化与感官品质的影响[J]. 茶叶科学, 2011, 31(3): 230-236.
|
[7] |
Yin J F, Xu Y Q, Yuan H B, et al. Cream formation and main chemical components of green tea infusions processed from different parts of new shoots[J]. Food Chemistry, 2009, 114: 665-670.
|
[8] |
Xu Y, Chen S, Shen D, et al. Effects of chemical components on the amount of green tea cream[J]. Agricultural Sciences in China, 2011, 10(6): 969-974.
|
[9] |
Chao Y C, Chiang B H.The roles of catechins and caffeine in cream formation in a semi-fermented tea[J]. Journal of the Science of Food and Agriculture, 1999, 79: 1687-1690.
|
[10] |
Lu M, Chu S, Yan L, et al. Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion[J]. LWT - Food Science and Technology, 2009, 42: 338-342.
|