Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation

The treatment of black tea fermentation with different exogenous tannases was investigated, and processing parameters during black tea fermentation, including fermentation time, fermentation temperature, and exoenzyme amounts, were optimized, while the consumption and transformation pathways of cate...

Full beskrivning

Bibliografiska uppgifter

Huvudupphov:	Lijuan Yang, Mengxue Zhang, Heyuan Jiang, Weiwei Wang, Jigang Huang, Shuixin Ye, Yan Chen, Shuang Liu, Jiaxin Liu
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2025-01-01
Serie:	Molecules
Ämnen:	exogenous tannase black tea catechins theaflavins oxidation mechanism
Länkar:	https://www.mdpi.com/1420-3049/30/3/452
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!