Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages

作者：Shuang Liang, Fang Wang, Daniel Granato, Xiaoyu Zhong, Anfeng Xiao, Qun Ye, Lijun Li, Chun Zou, Jun‐Feng Yin, Yong‐Quan Xu · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134201 · 被引用次数：31 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Fermentation and Sensory Analysis