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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Detalles Bibliográficos
Autores principales: Chen, Yiyong, Zeng, Lanting, Liao, Yinyin, Li, Jianlong, Zhou, Bo, Yang, Ziyin, Tang, Jinchi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022896/
https://www.ncbi.nlm.nih.gov/pubmed/31936216
http://dx.doi.org/10.3390/foods9010066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022896/
https://www.ncbi.nlm.nih.gov/pubmed/31936216
http://dx.doi.org/10.3390/foods9010066

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