Dynamic variation of amino acid content during black tea processing: A review-Reference-Cited by-同舟云学术

Dynamic variation of amino acid content during black tea processing: A review

Published:2022-01-03 Issue: Volume: Page:1-14
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Yu Penghui¹²³,Huang Hao¹,Zhao Xi¹,Zhong Ni¹²³,Zheng Hongfa¹

Affiliation:

1. Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China

2. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China

3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China

Funder

Innovation Project of Agricultural Science and Technology of Hunan Province

China Agricultural Research System of MOF and MARA

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2015374

Reference85 articles.

1. Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

2. Black tea: chemical analysis and stability

3. Wan, X. C. Tea Biochemistry; China Agriculture Press: Beijing, China, 2003; 32.

4. Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

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