Effects of different spreading treatments on the formation of aroma quality in green tea
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO2) had a positive effect on the aroma quality of green tea products under the premise of prolongi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2021-03-01
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| Series: | Beverage Plant Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/BPR-2021-0014 |
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