Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances
To establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves, sensory evaluation experiments were designed with multi-variables, including brewing time and tea amount, by using two brewing methods with covered bowl and column cup, respectively. Based on the physic...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020180 |
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