...tract) 淫羊藿甙 (Icariin) 10% 2 4 绿茶提取物 (Carnellia Sinensiso.Ktze Extract) 茶多酚 (Teapolyphends) 咖啡因 (Coffeine) ≥95% ≤0.8% 2 5 甜茶提取物 (Rubusoside) 甜茶甙 (Rubusoside) ≥70% 2 6 香菇多糖 (Lentinus) 多糖 (Polysaccharide) ≥35% ...
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咖啡碱
- 引用次数：13
When the temperature of baking was higher and the time was longer, the coffeine content's loss was more during different seasons, therefore, spring>autumn>summer.
不同季节间,烘焙温度越高,时间越长咖啡碱含量的损失越多:春季>秋季>暑季。
参考来源 - 福建乌龙茶咖啡碱含量分析及烘焙工艺研究
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咖啡因
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