Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites - Concepedia

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Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites

74

Citations

17

References

2021

Year

Lin Chen, Fei Liu, Yunfei Yang, Zheng Tu, Jiazheng Lin, Ye Yang, Ping Xu

Food Research International

Food ChemistryFood FermentationAstringent MetabolitesBlack TeaMetabolomicsMetabolismMedicineOxygen-enriched FermentationHealth Sciences

References

	Year	Citations

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