Effect of drying methods on biochemical composition of black tea | Teshome
38,95 €
Tea is one of the most important non-alcoholic beverage, drinks worldwide next to water. It is gaining further popularity as an important ¿health drink'. Therefore, this study was initiated with the objective of evaluating effects of drying temperature and duration on biochemical composition and sensory quality of black tea.
Jetzt bei Ebay:
