Preparation process optimization and volatile components analysis of Osmanthus fragrans Qingzhuan tea
The Osmanthus fragrans Qingzhuan tea was prepared by fermentation with Qingzhuan loose tea and O. fragrans as main raw materials. Using sensory score as evaluation index, the preparation process conditions were optimized by single factor and orthogonal tests, and the sensory quality and physicochemi...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-12-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-224.pdf |