Effect of Catalase on the Transformation of Volatile Components in Baiyaqilan Tea
In this study, the effect of catalase on the transformation of aroma components in Baiyaqilan tea, a new type of oolong tea was investigated by gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV). The results showed that the types of volatile aroma components in Baiyaqilan tea...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-019.pdf |
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