Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
Li Li, Jiezhong Zan, Wenxue Chen, Xuyan Zong, Haibo Yuan, Yongwen Jiang, Hongkai Zhu
Topics & Concepts
Maillard reactionFlavourChemistryBlack teaDegradation (telecommunications)Food scienceAmino acidMelanoidinBiochemistryComputer scienceTelecommunicationsTea Polyphenols and EffectsFood Quality and Safety StudiesFood composition and properties