id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
gs-2857	Revishvili, Temur; Chkhikvishvili, Irakli; Gogia, Nunu; Esaiashvili, Manana; Chkhikvishvili, Davit; Dolidze, Bakhva; Gobronidze, Ekaterine	Effects of fixation methods on quality parameters of green tea	2024	10	.pdf	application/pdf	3383	212	53	6 N 2, 2024 395 Georgian Scientists Vol. 6 Issue 2, 2024 https://doi.org/10.52340/gs.2024.06.02.41 Effects of fixation methods on quality parameters of green tea Temur Revishvili1, Irakli Chkhikvishvili2 , Nunu Gogia3, Manana Esaishvili4, Davit Chkhikvishvili5, Bakhva Dolidze 6, Ekaterine Gobronidze 7 1 Georgian Agricultural University, Institute of Tea, Subtropical Crops and TeaIndustry, Doctor of Technical Sciences, Member Georgian Academy of Agricultural Sciences; 2Tbilisi State Medical University, Institute of Medical Biotechnology, Doctor of Biological Sciences, Professor; 3Tbilisi State Medical University, Institute of Medical Biotechnology, Doctor of Medicine; 4Tbilisi State Medical University, Institute of Medical Biotechnology, Master; 5Tbilisi State Medical University, Institute of Medical Biotechnology Master's student; 6Georgian Agricultural University, Institute of Tea, Subtropical Crops and Tea Industry, Academic Doctor; 7Georgian Agricultural University, Institute of Tea, Subtropical Crops and Tea Industry, Academic Doctor Summary Thermal processes play an extremely important role in the formation of quality indicators of green tea. In Georgia, green tea is mainly made from local plant populations using the roasting method.	cache/gs-2857.pdf	txt/gs-2857.txt