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Issue:
pao cha yin cha wen du yu ying yang jian kang
Author(s):
XIONG Jianghong
Pages:
157
-
158+151
Year:
1996
Issue:
2
Journal:
Agricultural Archaeology
Keyword:
营养健康
;
泡茶饮
;
维生素
;
有效成分
;
茶多酚
;
浸出率
;
皮肤温度
;
食管癌高发区
;
降血糖
;
科学研究
;
Abstract:
泡茶饮茶温度与营养健康南昌外贸冷冻厂熊江鸿泡茶、喝茶的温度,对于喜好饮茶者来说,是颇有讲究、大有学问的。因为如果冲泡之水未掌握好一定的火候,则不是将嫩芽烫熟,泡过头,就是未能完全泡出茶的有效成分,使茶味淡香低;而饮茶的温度若不适宜,则或是茶中营养及香...
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