Studies on the Physicochemical Components and Sensory Quality of Cold-water Steeped Tea
碩士 === 國立中興大學 === 食品科學系 === 93 === The Green tea, Oolong tea and GABA tea made by two farmers in Ming-Chien with two different packing forms, tea leaves and tea bags, were used as materials. The purpose of this study is to investigate the changes in the color of tea infusion, pH value, total catechi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/70759332795857455949 |