Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

Abstract Polyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost‐effective method for the purpose of developing a tea beverage rich in four main theaflavins (TFs) by optimizing the key factors affecting the en...

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Autori principali:	Yan Li, Ruoxue Bai, Jintao Wang, Yonglin Li, Yongdan Hu, Dabing Ren, WenJiang Dong, Lunzhao Yi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Wiley 2022-10-01
Serie:	eFood
Soggetti:	autumn green tea enzymatic oxidation reaction polyphenol oxidase tea beverages theaflavins
Accesso online:	https://doi.org/10.1002/efd2.35
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