Enzymatic quality enhancement of oolong tea based on grade difference analysis-Reference-Cited by-同舟云学术

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Enzymatic quality enhancement of oolong tea based on grade difference analysis

Published:2024-10 Issue: Volume:61 Page:104804
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Peng Zheng^ORCID,Zhou Hanlin,Zhao Zhijun,Wu Chengjian,Du Guocheng,Chen Jian,Zhang Juan

Publisher

Elsevier BV

Reference44 articles.

1. Effects of long-term nitrogen fertilization on the formation of metabolites related to tea quality in subtropical China;Chen;Metabolites,2021

2. Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea;Chiang;LWT - Food Science and Technology,2022

3. Applying food enzymes in the kitchen;Collados;International Journal of Gastronomy and Food Science,2020

4. Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens;da Silva;Food Chemistry,2019

5. Improving the quality of instant tea with low-grade tea aroma;Dalpathadu;Arabian Journal of Chemistry,2022

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