Quantitative analysis and correlation evaluation on taste quality of green tea
There are many of green teas with different characteristics in China, and their qualities are often evaluated by sensory evaluation without quantifying chemical compounds. Though sensory characteristics are identified quickly, the contents of compounds are unknown. Determination of chemical compound...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2014-11-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2013.12.042 |
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