Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase was done by dissolving the enzyme on a sodium citrate...

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Detalles Bibliográficos
Autores principales: Supriyadi, Supriyadi, Nareswari, Alfrista Ruri, Fitriani, Aprilia, Gunadi, Rachmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371611/
https://www.ncbi.nlm.nih.gov/pubmed/34423025
http://dx.doi.org/10.1155/2021/5542109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371611/
https://www.ncbi.nlm.nih.gov/pubmed/34423025
http://dx.doi.org/10.1155/2021/5542109

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