Fungal contamination of Tea. Changes during the controlled processing of black tea

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...

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Bibliographic Details
Main Authors: Tonon, Sergio A., Marucci, Raúl S., Fontana, Jorge, Jerke, Gladis, Ferreras, Julián A.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 1998
Subjects:
Tea
contamination
processing
fungi
Misiones
Argentina
Té
contaminación
elaboración
hongos
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282

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