Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites
Lin Chen, Fei Liu, Yunfei Yang, Zheng Tu, Jiazheng Lin, Ye Yang, Ping Xu
Topics & Concepts
ChemistryFermentationAstringentProanthocyanidinFlavonoidUmamiFood scienceGlycosideTastePolyphenolCatechinOxygenBiochemistryAmino acidOrganic chemistryAntioxidantTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies