Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County
In order to att enuate the bitt er taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the eff ects of processing treatment with exogenous laccase and α-galactosidase on tea sensory quality and related compounds were investigated. The solutio ns of laccase a...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2015-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/206916 |