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Effect of Microwave Drying processing on the quality of tea beverage

Author: langfeng Time: 2016-07-20

Microwave drying oolong tea beverages to improve storability significant role in storage after removing polyphenols and soluble protein content decreased slightly compared to the traditional dry and no significant differences; and the content of amino acids, soluble sugar and caffeine after after 90 days of storage, the relative reduction of the amount to be significantly lower than conventional drying.

 

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