Improving the quality of fermented black tea juice with oolong tea infusion
tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be sig-nificantly correlated with the scores for flavor (r = 0.98), mouth feel (r = 0.94), and overall acceptability (r = 0.91) of the fermented black tea juices from different ... ................
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