Quality and Antioxidant Property of Black Tea Prepared Involoing Cellulase, Polyphenol Oxidase, and Peroxidase Treaments
碩士 === 大葉大學 === 生物產業科技學系 === 95 === Black tea is a fully fermented tea. During the manufacturing process of tea, enzymatic transformation plays as an important role on the quality of tea. In this study, TRES No. 18 tea planted in the experimental tea garden of Yu-Chih branch, Tea Research and Extens...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/35654740759734241313 |