Taste quantitative evaluation of Fuding white tea
In this experiment, the biochemical components of 18 white tea samples with different grades, three-year-aging and compressed treatments or not from Fujian Province were tested and compared. At the same time, the umami, bitterness and astringency of white tea samples were graded by the method of tas...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Zhejiang University Press
2020-06-01
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| Schriftenreihe: | 浙江大学学报. 农业与生命科学版 |
| Schlagworte: | |
| Online-Zugang: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.07.191 |
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