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Improving the quality of fermented black tea juice with oolong tea infusion
Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermente...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643807/ https://ncbi.nlm.nih.gov/pubmed/29085133 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2849-4 |
| Oznake: |
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