Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality...

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Principais autores:	Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-10-01
Colecção:	Foods
Assuntos:	black tea withering quality volatile compounds nonvolatile compounds
Acesso em linha:	https://www.mdpi.com/2304-8158/10/11/2627
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