Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea
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DOI: 10.3390/metabo15020074
Abstract: Background: Black tea processing conditions significantly affect the final taste and flavor profiles, so researchers are now focusing on developing equipment and improving the appropriate processing conditions of major black tea varieties. Methods: Here, we… read more here.
Keywords: initial drying; tea; effect four; r105 ... See more keywords