Effects of different fixation methods on the quality of green tea

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 25, Issue 8, 2009, Pages 275-279

  Zhu, Dewen ^a,b   Yue, Pengxiang ^a   Yuan, Dishun ^c  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Different fixation methods; Green tea; Processing; Quality control; Sensory perception

Indexed keywords

CHEMICAL COMPONENT; DIFFERENT FIXATION METHODS; ENERGY CONSUMPTION; GREEN TEA; HOT AIR; LEAF TEMPERATURE; MICROWAVE FIXATION; PROCESSING QUALITY; SENSORY QUALITIES; TEA POLYPHENOLS; TRADITIONAL HEATING; VITAMIN C;

AMINES; AMINO ACIDS; CHLOROPHYLL; FIRING (OF MATERIALS); HEATING; MICROWAVES; ORGANIC ACIDS; PHENOLS; PORPHYRINS; QUALITY ASSURANCE; QUALITY FUNCTION DEPLOYMENT; SENSORY PERCEPTION; STEAM; TECHNOLOGY; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 70350352565     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2009.08.049     Document Type: Article

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