Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea
The first step of green tea manufacture involves enzyme deactivation by heat application. The present study investigated the effects of various fixing and processing methods viz. steam-roasting (S-6), pan-firing (P-8), blanching (B-2), and CTC cuts after steam-roasting (S-CTC), on the bio-chemical p...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Maximum Academic Press
2024-01-01
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| Edice: | Beverage Plant Research |
| Témata: | |
| On-line přístup: | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0016 |
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