Recent Technological Advances in Tea Quality and Safety

Author:

Li Xiaoli,Sanaeifar Alireza,Zhang Shuai,Zhan Zhihao,He Yong

Publisher

Springer International Publishing

Reference98 articles.

1. John B (2021) The Chinese art of tea. Taylor and Francis

2. Besky S (2020) Tasting qualities: the past and future of tea. University of California Press

3. Yu XL, Sun DW, He Y (2020) Emerging techniques for determining the quality and safety of tea products: a review. Compr Rev Food Sci Food Saf 19(5):2613–2638

4. ISO 1573:1980. (R2015) (2015) Tea – determination of loss in mass at 103 °C. International Organization for Standardization, pp 1–4

5. GB 5009–2016 (2016) Tea-determination of moisture content. Standard of the People’s Republic of China, pp 2–5

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