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Effect of freezing treatment in tea preparation using Camellia sinensis leaves
This study was conducted to examine the effect of freezing in the tea preparation using Camellia sinensis leaves in order to develop new technology for improving tea quality. Effects of single and combined treatments of freezing (F: − 20 °C, 15 days), steaming (S: 100 °C, 3 min), and hot-air drying...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520496/ https://ncbi.nlm.nih.gov/pubmed/33071340 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04457-8 |
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