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Storage period effects on the qualitative characteristics of scented tea
2013
International Journal of Biosciences
An experiment was conducted with three types of essence. Chemical and organoleptical changes in tea quality were evaluated during one-year storage time. The trial was conducted as a Factorial experiment with two factors and three replications. The essences were distributed in four levels including: without essence, cardamom essence, bergamot essence and earl grey essence whereas the period of storage was: 0, 2, 4, 6, 8, 10 and 12 month storage. Desirability of the tea samples was assessed using
doi:10.12692/ijb/3.7.66-73
fatcat:hva72jackvad5nluu7lzrfzba4