Changes in the Chemical Compositions and Sensory Quality Parameters of Black Tea Due to Variations of Processing Treatments
碩士 === 國立臺灣大學 === 森林學研究所 === 93 === For many strains of tea tree, manufacturing procedures and process control profoundly influence the chemical composition and sensory qualities of tea leaf. Full leaf black teas were produced from four strains of tea trees, selected by Yu-chih branch, Tea Research...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/34823422768056165521 |