Main Chemical Component and Quality of Tea Roasting Treatment at Different Altitude Areas
碩士 === 國立嘉義大學 === 農藝學系研究所(Graduate Institute of Agronomy) === 98 === The main purpose of this study was to investigate the vatiation of chemical components of tea which grown in different altitudes during roasting processes. The Dung-ding type Paochung tea crude tea samples were collected in Nantou...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/99727279022688379559 |