Quality analysis and function research of Rosa roxburghii Tratt leaves tea
Using the spring tender leaves of Rosa roxburghii Tratt. trees as raw materials, green tea, black tea, and white tea from R. roxburghii Tratt. leaves were prepared by three traditional processes, and their quality and function were studied. Using sensory evaluation combined with fuzzy mathematics ev...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-225.pdf |
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