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Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2024/7/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important...
Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
红茶 发酵质量 NIRS CVS SVM
2023/4/20
Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industr...
Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Tea By-product Silage Fermentation Tannin In vitro Ruminal Degradation
2016/5/16
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, ...
Mineral Contents of Different Classes of Black Tea Produced by Orthodox and Çaykur Methods
Mineral Contents Different Classes Black Tea Orthodox Ç aykur Methods
2009/1/15
Potassium, calcium, phosphor, manganese, magnesium, iron, copper and zinc contents were determined for seven different classes of tea produced by orthodox and Çaykur methods in 3 shooting perio...