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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Shipin Kexue
المؤلف الرئيسي:	LIN Dongchun, HU Die, CHEN Wei, XIA Hongling, QIAO Xiaoyan, MIAO Aiqing, MA Chengying
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	China Food Publishing Company 2024-05-01
الموضوعات:	fresh tea leaves; storage temperature; storage method; broken black tea; quality
الوصول للمادة أونلاين:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-9-027.pdf

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