High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing
Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to c...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001531 |
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