Open AccessEffects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Anxi Tieguanyin Summer Oolong Tea
Author(s) -
Xuebo Zhang,
Xianfeng 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) - chemistry , aroma , sweetness , food science , taste , laccase , polyphenol , camellia sinensis , high performance liquid chromatography , enzyme , chromatography , botany , biochemistry , antioxidant , biology
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