Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea
This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 15, 25, 22–28 (room temperature) or 36–37 ℃ using senso...
| 出版年: | Shipin Kexue |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
China Food Publishing Company
2024-05-01
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| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-9-027.pdf |