Zobrazeno 1 - 1
of 1
pro vyhledávání: '"XIA Chang-yi"'
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
