Study on the flavor formation of fermented sweet tea and its relation with the polyphenol oxidase
Sweet tea, produced from the tender shoots of Lithocarpus litseifolius using the green tea process, usually exhibits an unacceptable flavor. In this study, the effect of fermentation on the sweet tea flavor and its mechanism had been comprehensively investigated. Results showed that fermentation cou...
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| Автори: | , , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-07-01
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| Серія: | Industrial Crops and Products |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S0926669026011623 |
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