Journal of the Korean Home Economics Association (대한가정학회지)
- Volume 23 Issue 2
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- Pages.29-36
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- 1985
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
A study on the changes of the components in the steaming and roasting green tea after heat treatments according to time.
가열처리시간이 Steaming 및 Roasting green tea의 성분변화에 미치는 영향
Abstract
This experiment was conducted to investigate changes of the components in steamed and roasted green tea after 10 min, 20 min and 30 min of heat treatment of heat treatment at
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