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. |
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| 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 |
| ISSN: | 11201770 |
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| DOI: | 10.15586/ijfs.v33i1.1977 |
