食品科学 |
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升温速率对龙井茶烘焙提香品质效果的影响 |
朱作春, 汤一*, 潘蓉, 胡书琴 |
(浙江大学农业与生物技术学院茶学系,杭州 310029) |
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Effect of heating rate on the quality of Longjing tea during baking and aromaimproving process |
ZHU Zuochun, TANG Yi*, PAN Rong, HU Shuqin |
(Department of Tea Science, College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310029, China) |
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