Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process

In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful bacteria could be killed, which is good for pres...

書誌詳細
出版年:	浙江大学学报. 农业与生命科学版
主要な著者:	ZHU Zuochun, TANG Yi, PAN Rong, HU Shuqin
フォーマット:	論文
言語:	英語
出版事項:	Zhejiang University Press 2013-07-01
主題:	Longjing tea baking heating rate quality aroma
オンライン･アクセス:	https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.12.181

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