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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2013-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.12.181 |
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