Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) 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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Bibliographic Details
Published in:Foods
Main Authors: Chen, Yiyong, Zeng, Lanting, Liao, Yinyin, Li, Jianlong, Zhou, Bo, Yang, Ziyin, Tang, Jinchi
Format: Artigo
Language:Inglês
Published: MDPI 2020
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022896/
https://ncbi.nlm.nih.gov/pubmed/31936216
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010066
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