Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enzymes, i.e., tyrosinase and β-glucosidase. Tyrosina...

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Detalles Bibliográficos
Autores principales: Faustina, Dea Risfika, Gunadi, Rachmad, Fitriani, Aprilia, Supriyadi, Supriyadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8904910/
https://www.ncbi.nlm.nih.gov/pubmed/35282309
http://dx.doi.org/10.1155/2022/1977762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8904910/
https://www.ncbi.nlm.nih.gov/pubmed/35282309
http://dx.doi.org/10.1155/2022/1977762

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