Research progress of quality evaluation technology in black tea fermentation process
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intel...
| 出版年: | Shipin yu jixie |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
The Editorial Office of Food and Machinery
2023-04-01
|
| 主題: | |
| オンライン･アクセス: | http://www.ifoodmm.com/spyjxen/article/abstract/20230337 |