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Frozen Storage of Tea Leaves after Withering for Use in Black Tea Processing

机译：茶叶储存在黑茶加工中使用后的茶叶储存

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Akane Kawaguchi; Hiroto Sato; Tubasa Kawano; Yasuaki Tamura; Namiko Ikeda;
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1. Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (MRS) [J] . Wang Yujie, Liu Ying, Cui Qingqing, Journal of food engineering . 2021,第Jula期

机译：通过电子眼（E-Eye），比色感测阵列（CSA）和微近红外光谱（MRS）融合在红茶处理期间叶片叶片凋亡条件。
2. Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea [J] . Yulong Ye, Chunwang Dong, Fan Luo, Journal of texture studies . 2020,第3期

机译：凋亡对枯萎茶叶的主要物理性质的影响及科尔沟红茶的感官品质
3. Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process. [J] . Wang D, Kurasawa E, Yamaguchi Y, Journal of Agricultural and Food Chemistry . 2001,第4期

机译：分析茶叶中糖苷结合的香气前体。 2.红茶制造过程中茶叶中糖苷含量和糖苷酶活性的变化。
4. INTELLIGENT TEMPERATURE CONTROL IN TEA WITHERING PROCESS USING FUZZY LOGIC: AN EXPERIMENTAL STUDY [C] . Riyanto Bambang, Fatih, Tadjudin Abas IFAC/CIGR Workshop on Intelligent Control for Agricultural Applicat . 2002

机译：模糊逻辑茶叶加工过程中的智能温度控制：实验研究
5. Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries. [D] . Lee, Jeehyun. 2009

机译：绿茶：三种茶的风味特征，包括酿造，加工和储藏方式的变化以及消费者对三种国家茶的接受程度。
6. Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method [O] . Gaozhen Liang, Chunwang Dong, Bin Hu, -1

机译：利用图像特征和非线性方法预测孔沟红茶枯萎叶片的水分含量
7. Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing [O] . Jabeen Saiqa, Alam Sahib, Saleem Maria, 2015

机译：枯萎的时间会影响红茶制造过程中茶叶中的总游离氨基酸和矿物质含量

Frozen Storage of Tea Leaves after Withering for Use in Black Tea Processing

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