Research Article
Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice
Figure 1
Effect of fermentation time and temperature on the concentrations of (a) theaflavins, (b) thearubigins, (c) catechins, and (d) the overall acceptability of fermented juices ().
(a) |
(b) |
(c) |
(d) |