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Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County
In order to attenuate the bitter taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the effects of processing treatment with exogenous laccase and α-galactosidase on tea sensory quality and related compounds were investigated. The solutions of laccase and/o...
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| Udgivet i: | Food Technol Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5068412/ https://ncbi.nlm.nih.gov/pubmed/27904347 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.02.15.3642 |
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