Evaluation of the Taste of Tea with Different Degree of Fermentation Using A Taste Sensing System

摘要：

From a health point of view, the people who begin to drink tea are increasing year by year.A tea is kinds of beverages that human can prefer color, aroma and taste.

作者: MASASHI Omori

作者单位: College of O-CHA Otsuma Womans University, 12-Sanbancho, Chiyoda-ku, Tokyo 102-8357, Japan

会议类型: 国际会议

会议名称: International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)

会议地点: 杭州

会议语种:英文

页码: 351-352

在线出版日期: 2014-09-10（万方平台首次上网日期，不代表论文的发表时间）