Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu‐erh tea
Year: 2011
Type: article
DOI: 10.1002/jsfa.4480
Authors: Qiuping Wang, Chunxiu Peng, Jiashun Gong
Institution: Yunnan Agricultural University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2102309655