Effects of Different Fixation Methods on the Flavor and Quality of ‘Bainiuzao’ Green Tea
This study investigated the effects of three fixation methods including roller fixation (GT), carding machine fixation (LT) and light wave fixation (GB) on the flavor profile of ‘Bainiuzao’ green tea by integrating sensory evaluation, colorimetric analysis, and quantification of key taste and aroma...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-026.pdf |
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