Characterization of aromas of instant oolong tea and its...

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Journal of Food Processing and Preservation 2017 / 10

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Zhang, Liangzhen, Ni, Hui, Zhu, Yanbing, Yang, Yuanfan, Li, Lijun, Jiang, Zedong, Zheng, Fu Ping, Chen, Feng
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13500
Date:
October, 2017
File:
PDF, 660 KB
english, 2017
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