Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves
Feng Zhao, Wenxi Wu, Chi Chiu Wang, Xiaojuan Wang, Hui Liu, Qian Jiang, Chunping Cai, Yong Xie, Lin Yu
Topics & Concepts
OligopeptideFood scienceChemistryFermentationAmino acidComposition (language)Camellia sinensisBotanyBiochemistryBiologyPeptidePhilosophyLinguisticsTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis