Preparation and quality research of Rosa roxburghii compound fruit tea
Using Rosa roxburghii, lemon, kumquat and erythritol as raw materials, and using vitamin C (VC) content and sensory scores as evaluation indicators, the preparation process and quality of R. roxburghii compound fruit tea were studied. After drying process of each raw material, the optimal formula of...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-180.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!