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pro vyhledávání: '"Jinghong Jin"'
Autor:
Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101935- (2024)
Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increase
Externí odkaz:
https://doaj.org/article/dda24249532349e1b3ef6ba3a26465c4
