Zobrazeno 1 - 2
of 2
pro vyhledávání: '"RAN Qian-song"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 3, Pp 233-240 (2023)
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology,
Externí odkaz:
https://doaj.org/article/e11fb5148d034922bbb0413ae50137f6
Publikováno v:
Shipin yu jixie, Vol 38, Iss 11, Pp 40-45 (2022)
Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the referen
Externí odkaz:
https://doaj.org/article/5b8e6aefb3d34c24a63a4735db8b45f2