Production of ß-glucosidase from Aureobasidium pullulans NCH-218 and its application for aroma enhancing capabilities in cold-brewed green tea
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 105 === There are more than 600 volatile tea aroma compounds available, which are generated from four main precursors such as carotenoids, lipids, glycosides, and maillard reaction. Glycoside precursors can be hydrolyzed by endogenous enzyme such as β-D-glycosidase...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/87739173715224197814 |