Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis-Reference-Cited by-同舟云学术

Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

Author:

Gao Lin¹²³,Bian Mengxian¹²³,Mi Ruifang¹²³,Hu Xiaosong¹²³,Wu Jihong¹²³

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China

2. National Engineering Research Center for Fruits and Vegetables Processing; Ministry of Science and Technology; Beijing 100083 China

3. Key laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China

Funder

General Administration of Quality Supervision, Inspection and Quarantine of P.R.C

National High-Tech 863 Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference44 articles.

1. Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan;Adnan;Pakistan Journal of Botany,2013

3. Nutritional aspects of second generation soy foods;Alezandro;Journal of Agricultural and Food Chemistry,2011

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