Fungal contamination of Tea. Changes during the controlled processing of black tea
Standard analysis of black tea processed in the Province of Misiones, Argentina, evaluate its intrinsic characteristics -color, flavor, fragrance and stringency- acquiring a commercial classification in result of it. Biological or chemical contamination can alter the quality of the raw material. Fun...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
1998
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282 |