| 苦瓜茶的生产工艺与产品质量评价 |
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| 引用本文： | 柳琪,滕葳,张海松,王磊,苏本玉.苦瓜茶的生产工艺与产品质量评价[J].氨基酸和生物资源,2000,22(2):12-13. |
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| 作者姓名： | 柳琪 滕葳 张海松 王磊 苏本玉 |
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| 作者单位： | 山东省农科院中心实验室,山东省农副产品加工研究所,山东,济南,250100 |
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| 摘 要： | 以苦瓜为原料 ,加工生产苦瓜茶 ,探讨了加工技术 ,测定了苦瓜茶的理化成份和氨基酸含量。
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| 关 键 词： | 苦瓜茶 生产工艺 质量 |
The Producing Technology and The Quality Appraisal of Momordica Charantia Tea |
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| Liu Qi,Teng Wei,Zhang Haisong,Wang Lei,Su Benyu.The Producing Technology and The Quality Appraisal of Momordica Charantia Tea[J].Amino Acids & Biotic Resources,2000,22(2):12-13. |
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| Authors: | Liu Qi Teng Wei Zhang Haisong Wang Lei Su Benyu |
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| Institution: | Shandong Province's Institute of Agriculture & By product Process 250100 |
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| Abstract: | In this article, a procedure for making Momordica Charantia tea was described. The components and the contents of amino acids in the Momordica Charantia tea were determined. |
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| Keywords: | Momordica Charantia produce technology quality controal |
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