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: | Tonon, Sergio A., Marucci, Raúl S., Fontana, Jorge, Jerke, Gladis, Ferreras, Julián A. |
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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 |
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