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1 article for “oolong tea”
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The Change in Physico-chemical, Biochemical and Microbiological Parameters of White, Green, Black and Oolong Tea during Storage in Different Packaging with Different Desiccants
Abstract: Tea is commercially important cash crop. The shelf life of tea is a major concern of tea industries. Different types of tea like White, Oolong, Green and Black tea have some individually distinct quality parameters like physico-chemical, biochemical and microbial content, which are changed (deteriorated) during storage-and the trend of changes are also distinct for each type. Use of different packaging materials along with different desiccant like silica, calcium chloride …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 10, Issue 3, 2020 · pp. 38–48 Read article