β-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao‐Quan Liu
Topics & Concepts
AromaYeastFermentationChemistryFood scienceBiochemistryFermentation and Sensory AnalysisTea Polyphenols and EffectsFood Quality and Safety Studies