The effect of membrane-processed water on sensory properties of Oolong tea drinks

Food Quality and Preference

Volumn 11, Issue 4, 2000, Pages 331-339

  Yau, N J N ^a   Huang, Y J ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

Descriptive analysis; Membrane processed water; Principal component analysis; Tea drinks

Indexed keywords

EID: 0034216001     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(00)00007-0     Document Type: Article

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