Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea
In this study, fresh tea shoots, one bud with two or three leaves, from a tea garden in Wujiatai village of Xuan’en County, Hubei Province were processed into roasted green tea. An orthogonal array design was employed to investigate the impact of roller frying temperature, the amount of tea shoots f...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-011.pdf |
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