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Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.

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Title: Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.
Authors: Shang Fang Hong1,2,3,4, Li Long Yun1,2,3,4 lilongyun8688@163.com, Song Xu Hong1,2,3,4, Tan Jun1,2,3,4, Wang Ji Rui1,2,3,4, Chen Gang1,2,3,4
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2021, Vol. 33 Issue 1, p84-95. 12p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 149541226
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.
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  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Science+%2F+Rivista+Italiana+di+Scienza+degli+Alimenti%22">Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti</searchLink>. 2021, Vol. 33 Issue 1, p84-95. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=149541226
RecordInfo BibRecord:
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        Value: 10.15586/ijfs.v33i1.1977
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      – Code: eng
        Text: English
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        PageCount: 12
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      – TitleFull: Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation.
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            NameFull: Shang Fang Hong
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            NameFull: Li Long Yun
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            NameFull: Song Xu Hong
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            NameFull: Tan Jun
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            NameFull: Wang Ji Rui
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            NameFull: Chen Gang
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            – D: 01
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              Text: 2021
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              Y: 2021
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            – TitleFull: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
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