烘焙溫度、時間及次數對臺茶十三號包種茶咖啡因及兒茶素類含量之影響

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/34795

Title:	烘焙溫度、時間及次數對臺茶十三號包種茶咖啡因及兒茶素類含量之影響 Effects of Roasting Temperature, Duration and Times on Catechins and Caffeine Content of 'TTES No. 13' Paochung Tea
Authors:	范嘉琦楊美珠陳右人陳英玲李金龍吳俊達阮素芬
Contributors:	園生系
Keywords:	茶葉烘焙感官品評苦味澀味 Tea roasting Sensory evaluation Bitterness Astringency
Date:	2012-11
Issue Date:	2016-11-11 10:46:07 (UTC+8)
Relation:	臺灣茶業研究彙報 31 2012.11[民101.11] 頁53-72
Appears in Collections:	[Department of Horticulture] journal articles

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