Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes-Reference-Cited by-同舟云学术

Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes

Author:

Shi Linzuo¹,Gu Yingjie¹,Wu Dan²,Wu Xiaoqing¹,Grierson Donald³⁴,Tu Youying¹,Wu Yuanyuan¹^ORCID

Affiliation:

1. Department of Tea Science; Zhejiang University; 866 Yuhangtang Road Hangzhou 310058 China

2. College of Biosystems Engineering and Food Science; Zhejiang University; 866 Yuhangtang Road Hangzhou 310058 China

3. Plant and Crop Sciences Division; School of Biosciences; University of Nottingham; Loughborough LE 12 5RD UK

4. Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology; Zhejiang University; 866 Yuhangtang Road Hangzhou 310058 China

Funder

Natural Science Foundation of Zhejiang Province

Zhejiang Province Special Major Science & Technology Projects

Zhejiang Tea Industry Science & Technology Innovation Team Project

Collaborative Innovation Center of Chinese Oolong Tea Industry

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference23 articles.

5. Influence of different dehydrations on contents of saponin in Sanqi slice;Ma;Special Wild Economic Animal and Plant Research,2010

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