Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages
Shuang Liang, Fang Wang, Daniel Granato, Xiaoyu Zhong, Anfeng Xiao, Qun Ye, Lijun Li, Chun Zou, Jun‐Feng Yin, Yong‐Quan Xu
Topics & Concepts
AromaChemistryIngredientFood scienceFlavourBlack teaFermentationBrewingTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis