Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality

作者：Jiali Hu, Xinyu Feng, Haizhao Song, Zhilong Hao, Shicheng Ma, Hao Hu, Yunyun Yang, Su Zhou, Yani Pan, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu · 发表于：Trends in Food Science & Technology · 年份：2023 · DOI：10.1016/j.tifs.2023.104294 · 被引用次数：34 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Ginkgo biloba and Cashew Applications