Study on the quantitative evaluation of green tea astringency intensity using Bradford method

SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,DING Ding,FANG Jun-ting,WAN Xiao-chun

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 141.

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PDF(839 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 141.

Study on the quantitative evaluation of green tea astringency intensity using Bradford method

  • SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,DING Ding,FANG Jun-ting,WAN Xiao-chun
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SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,DING Ding,FANG Jun-ting,WAN Xiao-chun. Study on the quantitative evaluation of green tea astringency intensity using Bradford method[J]. Food and Fermentation Industries, 2016, 42(6): 141
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