|
|||||
|
|
| 名优绿茶质量评定方法的研究 | |
| 引用本文： | 周跃斌 尚本清. 名优绿茶质量评定方法的研究[J]. 湖南农业大学学报(自然科学版), 1997, 23(2): 145-149 |
| 作者姓名： | 周跃斌 尚本清 |
| 作者单位： | 湖南农业大学食品科学技术学院 |
| 摘 要： | 绿茶滋味化学鉴定法同感官审评法在名优绿茶质量评定中结果判别较大。分析了化学鉴定法不适合于名优绿茶质量评定的原因，提出名优绿茶质量评定以感官审评同理化测定相结合的综合评定法更为合理。 |
| 关 键 词： | 绿茶 质量 感官审评法 化学鉴定法 综合评定 |
Research on methods of the quality evaluation of famous and fine green tea |
|
| Zhou Yuebin Shang Benqing Deng Keni. Research on methods of the quality evaluation of famous and fine green tea[J]. Journal of Hunan Agricultural University, 1997, 23(2): 145-149 | |
| Authors: | Zhou Yuebin Shang Benqing Deng Keni |
| Affiliation: | Zhou Yuebin Shang Benqing Deng Keni |
| Abstract: | There are great differences in green tea taste discovered by using tasting or chemistry determination in the quality evaluation of famous and fine green tea.In this paper,the cause of chemistry determination improper in its quality evaluation has been analyzed.It is more proper that synthetical evaluation combined tasting with chemistry determination has been put forward. |
| Keywords: | green tea mass evaluations / tasting determination chemistry determination synthetical evaluation |
| 本文献已被 CNKI 维普 等数据库收录！ | |