Enzymatic hydrolysis and auto-isomerization during...

Food Chemistry 2020 / 11

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

Ni, Hui, Jiang, Qingxiang, Lin, Qi, Ma, Qiongqing, Wang, Lu, Weng, Shuyi, Huang, Gaoling, Li, Lijun, Chen, Feng
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128565
Date:
November, 2020
File:
PDF, 173 KB
2020
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