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
Published in Food chemistry (16.04.2021)
Published in Food chemistry (16.04.2021)
Get full text
Journal Article