Open AccessEffects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Anxi Tieguanyin Summer Oolong Tea
Author(s) -
Xuebo Zhang,
Xiang Du
Publication year - 2015
Publication title -
food technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.744
H-Index - 67
eISSN - 1334-2606
pISSN - 1330-9862
DOI - 10.17113/ftb.35.02.15.3642
Subject(s) - food science , chemistry , sensory system , enzyme , biology , biochemistry , neuroscience