Key process optimization of vine tea and flavor characteristics of finished products
ObjectiveTo optimize the key process conditions for vine tea and confirm the flavor characteristics of its finished products.MethodsThe effect of de-enzyming time and power, as well as fermentation time and temperature on the quality of vine tea is analyzed through single-factor experiments and resp...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2025-08-01
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| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://ifoodmm.com/spyjx/article/html/202508021?st=article_issue |
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