Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)
Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences… study aimed to investigate the effect of cultivation technique, namely shading intensity (0%, 50%, 70%, 90%) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×