Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion
出版年份 2020 全文链接
标题
Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion
作者
关键词
Instant white tea, β-Glucosidase, Volatile compounds, GC–MS, OAV, Aroma reconstruction and omission test
出版物
FOOD CHEMISTRY
Volume 342, Issue -, Pages 128565
出版商
Elsevier BV
发表日期
2020-11-08
DOI
10.1016/j.foodchem.2020.128565
参考文献
相关参考文献
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