Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea-Reference-Cited by-同舟云学术

Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea

Published:2022-06 Issue: Volume:163 Page:113560
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chiang Shu-Hua,Yang Kai-Min,Wang Shiu-Yu,Chen Chih-Wei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds;Chiang;International Journal of Food Properties,2021

4. The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas;Cloughlet;Journal of the Science of Food and Agriculture,1980

5. Chemistry of bread aroma: A review;Cloughley;Food Science and Biochenlogy,2020

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