Marsena Jasiel Ismaiah1, Kin Tak Lau1, Jacob Shing-Jie Tsui1

  • 1School of Biological Sciences, The University of Hong Kong, Hong Kong, Hong Kong SAR.

概括

一种新的连续步骤温度提取方法增强了各种茶的抗氧化活性,含量和醇度. 这一过程显示出显著的改进,特别是拉普桑苏茶,为增值茶叶产品提供了潜力.