Changes in the Major Chemical Constituents of Oolong Tea under Continuous Low-Speed Green-making Process
In order to solve the problems of complicated greening process and high labor intensity at source, a new fully automatic greening process was adopted in this study, which caused mechanical damage to tea leaves by slowly and continuously rolling or vibrating the tea leaves at a low speed, resulting i...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
|
Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120224 |