Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea
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چکیده
منابع مشابه
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/or α-galactosidase were sprayed on the tea leaves before the first drying process. The sensory eva...
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ژورنال
عنوان ژورنال: Electronic Journal of Biotechnology
سال: 2017
ISSN: 0717-3458
DOI: 10.1016/j.ejbt.2017.05.010