Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (<i>Camellia sinensis</i>) Manufacturing Process

Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentatio...

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Detaylı Bibliyografya

Asıl Yazarlar:	Yiyong Chen, Lanting Zeng, Yinyin Liao, Jianlong Li, Bo Zhou, Ziyin Yang, Jinchi Tang
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2020-01-01
Seri Bilgileri:	Foods
Konular:	amino acids black tea <i>camellia sinensis</i> fermentation volatile compounds
Online Erişim:	https://www.mdpi.com/2304-8158/9/1/66
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