Physicochemical properties and sensory flavor of highland barley tea improved by optimization of roasting treatments

LI Min, ZHOU Yifan, GUO Cunting, ZHANG Ziting, LI Xuejin, JIN Yulong, TANG Yao, JIANG Yuqian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 37-45.

PDF(6587 KB)
PDF(6587 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 37-45. DOI: 10.13995/j.cnki.11-1802/ts.043694

Physicochemical properties and sensory flavor of highland barley tea improved by optimization of roasting treatments

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 37-45 https://doi.org/10.13995/j.cnki.11-1802/ts.043694

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6587 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉