Quality characterization of commercial jasmine tea beverages: sensory, physicochemical, and electronic tongue evaluation
To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technolo...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Taylor & Francis Group
2026-12-01
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| Schriftenreihe: | CyTA - Journal of Food |
| Schlagworte: | |
| Online-Zugang: | https://www.tandfonline.com/doi/10.1080/19476337.2026.2704243 |
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