Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea-Reference-Cited by-同舟云学术

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Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

Published:2021-03 Issue: Volume:96 Page:103751
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Hua Jinjie,Xu Qi,Yuan Haibo,Wang Jinjin,Wu Zhengqi,Li Xiuting,Jiang Yongwen

Funder

Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences

Earmarked Fund for the National Key Research and Development Program of China

Earmarked Fund for Modern Agro-industry Technology Research System in Tea Industry

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Flavor characteristics of seven grades of black tea produced in Turkey;Alasalavar;J. Agric. Food Chem.,2012

2. Optimal fermentation time and temperature to improve biochemical composition and sensory characteristics of black tea;Asil;Aust. J. Crop Sci.,2012

3. Chemistry of bread aroma: a review;Cho;Food Sci. Biotechnol.,2010

4. The effect of temperature on enzyme activity during the fermentation phase of black tea manufacture;Cloughley;J. Sci. Food Agric.,2010

5. Biochemistry of tea fermentation: conversion of amino acids to black tea aroma constituents;Co;J. Food Sci.,2010

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