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黑茶在加工过程中的质量形成的关键因素 时间表

Li Lu1,2,3, Jinxian Liu1, Wenneng Zhang1

  • 1College of Tea and Food, Wuyi University, Wuyishan 354300, China.

Foods (Basel, Switzerland)
|May 11, 2024
PubMed
概括

黑茶 (WBT) 加工通过氨基酸,甲基因和颜料的变化影响味道. 聚氧化酶和细胞酶等关键酶在发酵过程中驱动这些质量转换.

关键词:
伊黑茶 (wuyi) 是一种黑茶.细胞质的细胞质.基因表达的基因表达方式通过多氧化酶.处理 处理 处理 处理质量组件 质量组件 质量组件

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