Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province
The taste quality of yellow tea and the contribution of taste-chemical compositions to yellow tea taste were explored by sensory evaluation, taste-compound detection, chemometrics analysis and dose-over-threshold factors (DoT), based on Zhejiang partial main cultivated cultivars and an improved proc...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2019-08-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2018.11.122 |
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