doi.org/10.1016/j.foodres.2021.110613

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

..., Ping Xu
39
Food Research International8.00
Volume: 148, Pages: 110613 - 110613
Published: Jul 20, 2021
Paper Fields
Paper Details
Title
Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites
DOI
doi.org/10.1016/j.foodres.2021.110613
Published Date
Jul 20, 2021
Journal
Food Research International
Volume
148
Pages
110613 - 110613
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