Effects of yellowing and drying treatment temperatures on the taste of autumn green tea
Author:
Affiliation:
1. Tea Research Institute of Chongqing Academy of Agricultural Sciences, Chongqing, China
2. Yibin Research Institute of Tea Industry, Yibin, China
Funder
Technology Innovation and Application Development Project of Chongqing Province
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2292681
Reference41 articles.
1. Analysis of China’s Tea Production and Domestic Sales in 2022;Mei Y.;J. China Tea,2023
2. Tea Production and Marketing Situation at 2013 and Forecast Analysis at 2014 in China;China Tea Market Association;J. China Tea,2014
3. Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
4. Association between chemistry and taste of tea: A review
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