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The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing
Author(s) -
Huang Xujian,
Cao Hongli,
Guo Yaling,
Liu Jianghong,
Sun Yun,
Liu Shengrui,
Lin Jinke,
Wei Shu,
Wu Liangyu
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14694
Subject(s) - phenylpropanoid , chemistry , enzyme , phenylalanine , biochemistry , flavour , food science , biosynthesis , umami , amino acid , taste
The metabolism pathways during oolong tea enzymatic‐catalyzed process.
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