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Recommended storage temperature for green tea based on sensory quality
This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at − 80 °C, − 20 °C, 4 °C, or room temperature for up to 150 days. The physicochemical parameters, taste-related components, appearance color, volatile com...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706524/ https://ncbi.nlm.nih.gov/pubmed/31478003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03902-7 |
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