Effects of pulsed electric fields pretreatment on cold brewed black tea processing: Physicochemical characteristics, drying kinetics, color, and sensory evaluation - koreascholar

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Effects of pulsed electric fields pretreatment on cold brewed black tea processing: Physicochemical characteristics, drying kinetics, color, and sensory evaluation

Hyun Ho Yeo, Hye In Ju, Ji Hee Jeon, Ji Won Lee, Dong Un Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421290

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.154

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hyun Ho Yeo(Chung-Ang University, Korea)
Hye In Ju(Chung-Ang University, Korea)
Ji Hee Jeon(Chung-Ang University, Korea)
Ji Won Lee(Chung-Ang University, Korea)
Dong Un Lee(Chung-Ang University, Korea)

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