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Effects of two enzyme extracts of Aspergillus niger on green tea aromas
Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of Aspergillus niger, i.e., crude enzyme extracted from fermentation using tea stalk medium (CETSM) and crude enzyme yielded in potato dextrose medium. The result showed that the former had significant effects on...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049588/ https://ncbi.nlm.nih.gov/pubmed/30263585 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0108-0 |
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