Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea
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Title
Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea
Authors
Keywords
Black tea, Enzymatic treatment, Tea quality, Antioxidant activity, Metabolic capacity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 163, Issue -, Pages 113560
Publisher
Elsevier BV
Online
2022-05-17
DOI
10.1016/j.lwt.2022.113560
References
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