Correlation between Sensory Evaluation and Chemical Ingredients Related to Bitterness and Astringencyin Oolong Teas Prepared in Different Seasons
碩士 === 國立中興大學 === 生物科技學研究所 === 101 === Tea has been a kind of health beneficial drink for several thousand years in the East, and the sensory evaluation has also been regularly evaluated by professional panels in Taiwan in the past few decades. The quality as well as the price of oolong tea produced...
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| Format: | Others |
| Language: | zh-TW |
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2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/31972011159547612091 |