Effects of Different Processing Technologies on the Quality of Camellia nitidissima Chi Flower Tea
Using flowers of 'Honghe No.1' (Camellia nitidissima Chi) as the materials, in this study, the effects of five processing technologies, including baking, sunning, desiccant drying, steaming+baking, and withering+baking, on the organoleptic quality of the products and the main biochemical c...
| 發表在: | Shipin gongye ke-ji |
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| Main Authors: | , , , , , |
| 格式: | Article |
| 語言: | 中文 |
| 出版: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110241 |