Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea-Reference-Cited by-同舟云学术

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

Published:2019-12-09 Issue:3 Volume:51 Page:542-553
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Ye Yulong¹²,Dong Chunwang³,Luo Fan²,Cui Jilai⁴,Liao Xueli¹,Lu Anxia¹,Yan Jingna¹,Mao Shihong¹,Li Meifeng¹,Fang Chunyan⁵,Tong Huarong¹

Affiliation:

1. College of Food Science Southwest University Chongqing China

2. Tea Research Institute Sichuan Academy of Agricultural Sciences Chengdu Sichuan China

3. Tea Research Institute The Chinese Academy of Agricultural Sciences Hangzhou China

4. College of Life Science Xinyang Normal University Xinyang Henan China

5. State Key Laboratory of Silkworm Genome Biology Southwest University Chongqing China

Funder

Natural Science Foundation of Chongqing

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12498

Reference44 articles.

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3. Impact of moisture loss and temperature on biochemical changes during withering stage of black tea processing on four Tocklai released clones;Baruah D.;Two and a Bud,2012

4. Wavelet transform based image texture analysis for size estimation applied to the sorting of tea granules

5. A computer based system for matching colours during the monitoring of tea fermentation

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