Effect of Variable-Temperature Baking Technology on the Quality of ‘Beauty’ Oolong Tea
To explore the effect of variable-temperature baking technology on the quality of ‘Beauty’ tea, tea samples were prepared by indoor natural withering (IW) or outdoor solar withering (OW) alone or followed by one of three variable-temperature baking treatments, A: 65 ℃ for 4 h-75 ℃ for 2 h-85 ℃ for 1...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-027.pdf |
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