Effect of different sun drying techniques on fatty acids, volatile compounds and sensory quality of green tea

KUN Jirui; YAN Jingna; SHU Na; LIAO Xueli; TONG Huarong

doi:10.13995/j.cnki.11-1802/ts.024596

KUN Jirui, YAN Jingna, SHU Na, LIAO Xueli, TONG Huarong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 154-160.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 154-160. DOI: 10.13995/j.cnki.11-1802/ts.024596

Effect of different sun drying techniques on fatty acids, volatile compounds and sensory quality of green tea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(21): 154-160 https://doi.org/10.13995/j.cnki.11-1802/ts.024596

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Received	Revised	Published
2020-05-30	2020-06-14	2020-11-15
Issue Date
2020-12-11

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