Add to ORKGThe article raises questions concerning the reasons for the falsification of white tea varieties in Russia, the possibility of determining its authenticity by instrumental and sensory methods. The technological process and parameters of brewing leaves of white tea varieties, for example, silver tea, are considered. The criteria for the organoleptic evaluation of the silver tea infusion are developed with repeated brewing by "spillage" metho
The article is devoted to the development of a functional confectionery compounding confectionery pr...
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas...
The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons...
The article raises questions concerning the reasons for the falsification of white tea varieties in ...
The central question of the research was addressed to comparative characteristics of white and black...
This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till n...
Purpose of the study is to determine the tariff equivalent of non-tariff measures applied to the tea...
It is important to create varieties with unique quality characteristics. However, a complete study o...
Summary. Herbal teas are preparations that are used for the treatment of mild forms of various disea...
Received: February 1st, 2021 ; Accepted: April 24th, 2021 ; Published: August 18th, 2021 ; Correspon...
The manufacturing process, the source (raw materials), and primary packaging materials dictate requi...
This diploma thesis deals with the determination of phenolic substances and volatile substances in t...
Over the course of the nineteenth century, tea was transformed from an aristocratic luxury to an eve...
The aim of this work was to assess the heavy metal presence and possible microbiological contamina...
This research contributes to a better understanding of the criteria used for the selection of plants...
The article is devoted to the development of a functional confectionery compounding confectionery pr...
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas...
The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons...
The article raises questions concerning the reasons for the falsification of white tea varieties in ...
The central question of the research was addressed to comparative characteristics of white and black...
This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till n...
Purpose of the study is to determine the tariff equivalent of non-tariff measures applied to the tea...
It is important to create varieties with unique quality characteristics. However, a complete study o...
Summary. Herbal teas are preparations that are used for the treatment of mild forms of various disea...
Received: February 1st, 2021 ; Accepted: April 24th, 2021 ; Published: August 18th, 2021 ; Correspon...
The manufacturing process, the source (raw materials), and primary packaging materials dictate requi...
This diploma thesis deals with the determination of phenolic substances and volatile substances in t...
Over the course of the nineteenth century, tea was transformed from an aristocratic luxury to an eve...
The aim of this work was to assess the heavy metal presence and possible microbiological contamina...
This research contributes to a better understanding of the criteria used for the selection of plants...
The article is devoted to the development of a functional confectionery compounding confectionery pr...
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas...
The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons...