Effect of different drying methods on the sensory quality...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 01 Vol. 99

Effect of different drying methods on the sensory quality and chemical components of black tea

Qu, Fengfeng, Zhu, Xiaojing, Ai, Zeyi, Ai, Yujie, Qiu, Fangfang, Ni, Dejiang
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Volume:
99
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.09.036
Date:
January, 2019
File:
PDF, 408 KB
english, 2019
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